Egyptian Fava Beans
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Egyptian Fava Beans

Submitted by: Regina Galbick

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

A delicious vegetarian dish with a little kick!


    1 jalapeno pepper

    lemon juice to taste

    1 1/4 c. fava beans

    2 tbsp. coconut oil

    1 lrg. onion

    1 clove garlic

    1 lrg. tomato

    sea salt & black pepper to taste


Drain the fava beans and rinse well. Place the beans in a pot and cover with fresh water. Bring to boil, then lower heat and simmer until extremely soft. Peel the waxy skin off each bean if desired (not essential, but much better as the skins are quite chewy). To do this, squeeze one tip of each bean until the bean pops out of the skin.

Heat the coconut oil in a large skillet over medium heat and add the finely chopped onion. Cook for about 5 minutes, until it begins to soften. Add the minced garlic and cook, stirring frequently, until onion is soft and just beginning to brown. Add about half the beans to the skillet and mash with a wooden spoon or spatula to create a bean-onion mush. Add the remaining beans and the finely chopped tomato. Season with salt and pepper, and toss the jalapeno slices over the mixture just before serving.

To serve, sprinkle the beans with fresh lemon juice. Enjoy!