BEAN RECIPE

From Cooking Light

1 1/3 cups dried Fava Beans (about 9 ounces) 

¼ cup chopped fresh flat-leaf parsley 

2 ½ tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice 

½ teaspoon kosher salt

½ teaspoon ground cumin

3 garlic cloves, crushed

1 hard-cooked large egg, finely chopped

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley, olive oil, lemon juice, salt, cumin and garlic; toss gently. Sprinkle with egg.

Yield: 8 servings (1/2 cup)

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