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Sudanese Fava Beans

1/2 pound dried and skinned fava beans
2 tablespoons peanut oil
1 onion, chopped
1 clove garlic, crushed
4 whole cloves
1 2-inch stick cinnamon, broken in half
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne
1 or 2 whole green chili peppers, quartered
1 cup chopped tomatoes
8-oz can tomato sauce
6 small hard-cooked eggs

Cook fava beans until soft according to basic directions. Drain
and reserve broth.

In a large heavy skillet, heat peanut oil and saut\xe9 onion,
garlic, cloves, and stick cinnamon until onion in transparent.

Add ground cumin, ground cinnamon, cayenne, and pieces of chilies.
Continue to saute, stirring constantly until mixture is lightly

Add tomatoes, tomato sauce, and enough bean broth to make a thickish
gravy. Cook for 15 minutes.

Add beans, salt, and eggs and cook 5 to 10 minutes to heat the
beans and eggs thoroughly and to allow flavors to blend. Serves
4 to 6.

This may be served with brown rice, bulgur or pita bread. makes
a pleasant accompaniment.

You can also toss the cooked, skinned beans with chopped black
olives, chopped tomatoes and sliced red onion. Make a dressing
with good olive oil and red wine vinegar. A little marjoram or
oregano, salt and pepper to taste.


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