ALEXANDRIA-STYLE BROAD BEANS (Fuul Iskandarani)

2–2½ tablespoons extra virgin olive or corn oil
1 medium onion, chopped
1 large tomato, diced
1 medium green pepper, diced
2 cups cooked broad beans, whole or pureed
1 tablespoon ground cumin
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and pepper
1 tablespoon lemon or lime juice
4 SERVINGS

Heat 1½ tablespoons of the vegetable oil in a large skillet and sauté the onions until soft and translucent, about 10 minutes.
Add the tomatoes and green pepper and cook covered on medium heat for 7–8 minutes.
Add the beans and half of the cumin and cook covered for another 5 minutes.
Fold in the parsley and dill and season with salt and pep­per to taste. Continue cooking for another 3 minutes.
Serve beans drizzled with the remaining oil and the lemon juice, and sprinkle with the remaining cumin.

Variation
Omit the onion and add ½ cup chopped scallions and 1 clove finely minced garlic, or use just 2–3 cloves minced garlic. You may also substitute 2 tablespoons chopped arugula for the dill and parsley. After heating the oil, add the beans and ½ cup water and cook on low heat for about 15 minutes, until all the liquid is absorbed. Fold in all remaining ingredients and season with salt and pepper to taste.