If you’re not from the Middle East, the idea of eating a bowl of stewed fava beans for breakfast might not strike your fancy, at least at first glance. But plenty of cultures start their day with ...

Remove the broad bean flesh from the skins and mash or puree the flesh with a fork. Alternatively puree the beans and skins together for a smooth consistency. Add the oil, garlic, cumin and lemon ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

I like to think of this as a kind of silky, spicy Egyptian hummus. It’s made with fava beans (otherwise known as broad beans) which grow beautifully in the UK, but are sadly mostly exported to Africa ...

Many dishes tell stories, and Ful Medames, a fava bean dish considered the national dish of Sudan and South Sudan, is no different. When asked why the Sudanese Student Union decided to share this ...

The wine in this dish is an unexpected and nontraditional addition, but it adds delicious flavor. Don’t worry about drinking before noon — the alcohol cooks out before the beans touch your plate.

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 8 minutes. 2. Stir in the cumin and crushed red pepper. Cook, stirring, ...

1. Place partially drained beans in a medium large bowl; use tines of fork to mash about half of the beans. Add cumin, salt, pepper, garlic, juice and pepper flakes; stir to combine. Drizzle on oil ...