Beans and Bread

posted on: Oct 28, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Broad beans are a favoured food in both Egypt and the Sudan.  From the days of the Pharaohs until our times broad beans have been the food of the masses in these countries.

Serves 4 to 6

1 cup dried broad beans, soaked overnight in water in which 1/2 teaspoon baking soda has been dissolved then drained before use

8 cups water
1/4 cup pitted chopped dates 

1 small tomato, finely chopped

1/2 cup crumbled feta cheese

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper
1/4 teaspoon cayenne 

4 tablespoons olive oil
2 cups croutons or cubes of crusty bread

1/2 teaspoon paprika

  Place beans in a saucepan with the 8 cups water and bring to boil.  Cover and cook over medium-low heat for 1 1/2 hours or until the beans are soft.  Drain the beans then lightly mash. 

With the exception of the croutons and paprika, stir the remaining ingredients into the beans.  Place the croutons or cubes of bread in a bowl and pour the bean mixture over top.  Sprinkle with the paprika and serve warm.

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