Slow-cooked fava beans mashed and seasoned with cumin, olive oil, tomatoes, and fresh lemon, a hearty Eritrean breakfast staple.
Ingredients
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2 cups dried fava beans, soaked overnight
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1 large tomato, diced
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1 small onion, finely diced
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2 tbsp olive oil
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1 tsp cumin
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2 cloves garlic, minced
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Juice of 1 lemon
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Salt and black pepper
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Fresh cilantro, chopped
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1 jalapeño, minced
Instructions
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1
Drain soaked fava beans, place in a heavy pot with fresh water, bring to a boil then simmer for one hour until very tender.
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2
Drain most liquid, then partially mash beans with a potato masher, leaving some whole for texture.
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3
Stir in olive oil, cumin, garlic, salt, and pepper, mixing until well combined and creamy.
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4
Serve in bowls topped with diced tomatoes, onion, jalapeño, cilantro, and a generous squeeze of lemon.
Did You Know?
Ful shops in Asmara open before dawn, serving workers and students their first meal of the day with fresh bread.