1/2 lb. dried and skinned fava beans
2 Tbs. peanut oil
1 onion, chopped
1 clove garlic, crushed
4 whole cloves
1 2" stick cinnamon, broken in half
1 tsp. ground cumin
3/4 tsp. ground cinnamon
1/8 tsp. cayenne
1 or 2 whole green chili peppers, quartered
1 cup chopped tomatoes
1 8-oz. can tomato sauce
salt
6 small hard-cooked eggs (make some attractive cuts in them with a knife
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Cook fava beans until soft. Drain and reserve broth.
In a large heavy skillet, heat peanut oil and saute onion, garlic, cloves, and stick cinnamon until onion is transparent.
Add cumin, cinnamon, cayenne, and pieces of chilies. Continue to saute, stirring constantly, until mixture is lightly browned.
Add tomatoes, tomato sauce, and enough bean broth to make a thickish gravy. Cook 15 minutes.
Add beans,salt, and eggs and cook 5-10 minutes to heat the bean sand eggs thoroughly and to allow flavors to blend. Serves
4-6.
May be served with brown rice, bulgur, or pita bread. A tossed salad makes a pleasant accompaniment.
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