Egyptian Beans 1 lb Dried sm. fava or pink beans
Lightly salted water
1/2 c Red lentils
3 tb Lemon juice
1/4 c Olive oil
1/2 ts Cumin, ground
Salt and pepper to taste
1/2 c Green onions, chopped
Sort and rinse dried beans. Place in a large saucepan and add lightly
salted water to cover. Bring to a boil. Reduce heat and cover. Simmer
over low heat 2 1/2 hours. If necessary, add more water to keep
beans covered. Add lentils and cover. Simmer 30 minutes longer or
until lentils and beans are tender and mixture is thick but not
soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground
pepper. Serve hot, sprinkling each serving with a portion of green
onions. Egyptian Beans printer friendly version located here.
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