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Egyptian Fava Beans


1-1/4 cups (300 ml) dried fava beans, rinsed and soaked in cold water for at least 12 hours with 1 Tbsp (15 ml) baking soda (or just use canned, rinsed beans, as I did)

2 Tbsp (30 ml) extra virgin olive oil, preferably organic

1 large onion, finely chopped

1 large garlic clove, minced

1 large tomato, finely chopped (seeded if you want to be fancy)

1/2 tsp (2.5 ml) fine sea salt (or to taste)

pepper, to taste

1 small jalapeno pepper, sliced (remove seeds for less heat)

freshly squeezed lemon juice, to taste



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