Bigilla (Iraqi Bean Breakfast)

(8 servings)

  • 1 pound dried broad beans
  • 2 Tablespoons olive oil
  • 2 teaspoons chopped parsley
  • 1 or 2 (depending on taste) garlic cloves - crushed
  • 1 chili pepper - chopped (optional)
In a large container, cover the beans completely with water and soak them overnight.

The following day, remove the beans from the water and transfer to a large sauce pan. Cover the beans with FRESH water and bring to a boil. Reduce heat to a simmer and continue to cook - stirring often - until beans are mashing easily.

Drain the beans and transfer to a bowl. Add all remaining ingredients. Mix and mash with a fork to create a thick paste.

Bigilla is best served warm. It makes an excellent hummus-style dip for pita.

For breakfast, serve bigilla over torn pieces of pita and top with a soft-boiled egg (or fried egg if prefered).

Mr Breakfast would like to thank AnaLola for this recipe.

Recipe number 1770. Submitted 6/13/2006.