Breakfast · Moroccan
Whole Fava Beans with Mellow Garlic and Eggs
Slow-cooked dried fava beans, partly mashed with cooked garlic and cumin, served with two hard-boiled eggs.
- per serving
- 522 kcal
- Protein
- 32 g
- Total time
- 14 h 10 min
- Makes
- 1 serving
- High protein
- Vegetarian
Instructions
Weigh 70 g of whole dried fava beans with their skins. Rinse them, then soak them for 12 hours in the refrigerator in 500 ml of water. Drain, rinse and put them in a saucepan with 600 ml of fresh water and 6 g of the 10 g of garlic, peeled and halved.
Bring to a boil, then simmer covered for 80 to 100 minutes, until the beans, skins included, crush easily. Add 100 ml of hot water if needed. Drain, keeping 100 ml of the broth with the cooked garlic.
Chop the remaining 4 g of garlic. Heat the 14 g of oil in a small skillet and cook this garlic for 30 seconds over low heat with two pinches of cumin, without browning. Add the beans, the cooked garlic and 60 ml of the reserved broth.
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