You will need: Faba beans (I use Faiz Al Suhagy), crushed tomatoes, garlic, lentils, lime, baking powder, turmeric, a bean pot, cumin, salt, lemon juice, olive oil

Instructions:

• Soak beans in water overnight
• They almost triple in size after the overnight soaking
• Wash beans very well under running water
• You can use a traditional “Dammassa” or a tall bean pot
• Add beans to the pot
• Add 2 tbsps of crushed tomato
• Add 1/2 of a lime
• Add 3 cloves of minced garlic
• Add tsp baking powder
• Add 2 tbsp of lentils
• Add 1 tsp turmeric
• Fill the pot with water
• Cover the pot and transfer it to the stove. Bring the beans to a boil on medium high heat
• Bring it to a rolling boil
• Once it boils move the pot to a smaller burner and place a heat diffuser or thick pan underneath
• Let the beans simmer on low heat until fully cooked and tender. Cooking time varies based on the size, age, and quality of the beans (usually 4-6 hours)
• Season with salt, cumin, lemon juice. Drizzle with a a generous amount of olive oil and add your favorite toppings