Egyptian broad beans
Ingredients
500g broad beans, shelled
¼ cup olive oil
½ teaspoon cumin
ground salt and black pepper
chilli flakes to taste
chopped green onions
Method
Place shelled broad beans into a large saucepan, add lightly salted water to cover, olive oil , cumin, black pepper and chilli flakes to taste.
Bring to boil, reduce heat and simmer over low heat for 2 to 3 hours until beans are soft (mixture is thick but not soupy). You could also use a thermo cooker if you have one.
If necessary, add more water to keep beans covered.
Serve mashed or whole beans hot with a sprinkling of chopped green onions and Lebanese bread.
Author
Liz Whiting
Montmorency