Egyptian Slow-Cooked Beans
Serves 6 - 8


Ingredients

1 lb. dried small Egyptian fava beans, soaked overnight
Juice of 3 lemons

1 head garlic, halved
Salt to taste

1 bunch scallions, trimmed
1/2 cup extra-virgin olive oil

Freshly ground black pepper


Preparation
Drain beans and place in a large saucepan. Add 7 cups water and

bring to a boil over medium-high heat. Reduce heat to low and add
the juice of 1 lemon, garlic, and salt. Cover and simmer over low

heat (beans will retain shape only if cooked slowly) until beans
are soft--moist but not soupy--about 12 hours. Check occasionally

and add water if beans become dry.


Twenty minutes before serving, chop scallions and combine with
remaining lemon juice. Stir in oil, season with salt and pepper,

and set aside.


Discard garlic, gently stir lemon mixture into beans. Adjust
seasoning. Spoon into bowls, mash slightly; serve warm with pickled

turnips, toasted pita bread, and hard-cooked eggs, if desired.


Good with Pita Bread or Rice


Source: Recipe Cottage

Egyptians really know how to put on a feast