Butter Beans with Cumin, Lemon and Boiled Eggs
Makes 1 serving

INGREDIENTS
200 g Butter beans, tinned and drained (Most of a tin, drained. Keep a spoonful of the liquid to loosen the mash. Drained weight.)
2 large, about 110 g Egg
80 g Tomato
30 g Red onion
8 g Olive oil
1 clove, about 3 g Garlic
1 teaspoon Ground cumin
Half a lemon Lemon juice
A handful, chopped Fresh parsley
To taste Salt

METHOD
1. Boil the eggs for seven minutes, cool under the tap and peel.
2. Warm the beans in a small pan with the crushed garlic, cumin, half the oil and a splash of the tin liquid for five minutes, then crush about half of them with a fork so it is part mash, part whole beans. Season and add the lemon.
3. Spoon into a bowl, top with the diced tomato, onion and parsley, the quartered eggs and the rest of the oil.

Contains eggs.

RECIPE NOTES
Modelled on ful medames, the Egyptian breakfast of stewed fava beans. Tinned butter beans get there in five minutes and the seasoning is the same.
Beans and eggs together give 27 g of protein with no meat or dairy, and the whole bowl is 440 kcal. The olive oil at the end is not optional; it is most of the flavour.

Full recipe: https://www.getfuel8.com/recipes/butter-beans-cumin-lemon-boiled-eggs
