• 1 can of cooked fava beans (broad beans)
  • 1 small chopped tomato
  • 1 jalapeno pepper seeded and diced small
  • salt , pepper, cumin
  • fresh lemon juice
  • corn oil


This is the authentic Egyptian beans they love to eat for breakfast. This really holds you over. Mostly drain one can of fava beans into skillet. With potato masher or bottom of the can mash most of the beans. Not too much leave it lumpy. Pour about 1/8th cup of corn or olive oil. More or less depending on your taste. Add tomato and jalapeno and pepper. Most don’t need salt because they are salted in the can.

Cook over med/high heat till bubbling keep stirring and add more oil if you need it. Cook till peppers are soft maybe 10 minutes or so. Add cumin to taste the last minute or two of cooking. I usually use about 2 or 3 tablespoons. Stir well and remove from heat.

Add fresh squeezed lemon juice and serve with vegan pita bread and tahini if you like. This is really great for breakfast or anytime.

Serves: 2