Whole bean ful on toast

This is a breakfast dish that I love to have. The idea was introduced to me by an Egyptian friend of mine, and this is my version.

Whole bean ful on toast. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp cumin seeds
• ½ cup dried broad beans, soaked overnight, drained and boiled
• 1 tin butter beans, with liquid
• 4 cloves garlic, minced
• 50 ml extra virgin olive oil
• ½ cup fresh broad beans, blanched and peeled
• 2 lemons
• Bunch dried oregano (the Greek style one that is hung up)
• 1 bunch parsley, finely chopped
• Salt and pepper
• 1 loaf sourdough bread, sliced

You will need to start this a day ahead to prep the dried broad beans.

Instructions

1. Toast the cumin seeds in a dry pan for 30 seconds over low heat.
2. Add rehydrated and cooked broad beans, garlic, butter beans (including some of the liquid from the tin), olive oil, fresh broad beans, juice of 2 lemons, oregano and parsley and season with salt and pepper. Lightly warm through, making sure not to boil the mixture.
3. In the meantime, drizzle a little olive oil over a slice of bread and place it in a pan to crisp up on both sides. Repeat with more slices to prepare enough for serving
4. Place bread at the bottom of a bowl. Spoon over the mixture adding a nice amount of liquid.  Finish with lots of parsley and additional lemon juice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.