Egyptian Breakfast Beans, Good For The Gut!
Married To Health
Dahlia Marin, RDN, LD, and James Marin, RD, EN are the co-founders of Married to Health and the first 100% plant-based SIBO/IBS nutrition program. Established in 2014, Married to Health is an integrative dietetic practice that brings together the best in medical nutrition therapy to bridge the gaps in health maintenance, disease prevention, and disease reversal, when possible. Dahlia and James along with their team of Registered Dietitians have helped thousands of patients around the world Heal with Each Meal™. Experts in gut health, Dahlia and James’ goal is to spread knowledge about the importance of incorporating plant foods to support a healthy gut microbiome (#goodgut). Together, they have served as ambassadors and advisors for numerous health, wellness, and food product companies to provide the public with innovative products that encourage best practices for optimal gut health. Visit
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So What’s The Deal With These Breakfast Beans?
Egyptian breakfast beans are a fava bean-based dish that can be enjoyed any time of the day, not only during breakfast! The beans are cooked until soft and seasoned with a variety of spices to make a perfect dish to pair with pita bread and fresh vegetables. Pairing rich flavors with high fiber foods like fava beans are one of the best ways to make sure you are getting enough fiber to help support #goodgut health. This recipe is simple to make, full of flavor, and very nutrient-dense.
Egyptian Breakfast Beans
- 1 1/2 Cups fava beans dried
- 1 Tbsp baking soda and/or 1 Tbsp kombu seaweed
- 2 medium tomatoes diced
- 1 medium cucumber diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 pinch salt
- 2 stalks of green onions
- 3 cloves of garlic
- 1 lemon juiced
- 2 Tbsp parsley
- pita bread for serving (optional)
- Soak Fava beans overnight with baking soda and/or Kombu seaweed. Pro Tip: Sprout beans for 6+ hours to increase their nutritional value.
- Drain and rinse the beans. Cook them either on the stovetop or in a pressure cooker/instant pot (we prefer to pressure cook them) until slightly tender. If pressure cooking, do so on high pressure for 7 min with a pinch of salt and a garlic clove. If needed, drain excess liquid.
- Mix and slightly smash the beans while adding the: cumin, paprika, salt, garlic, and lemon. Mix well.
- Serve with pita bread and top it with tomato, cucumber, parsley, and onion.
A Recipe For Breakfast, Lunch, or Dinner!
I love recipes that can be eaten any time of the day! This is such a tasty dish, I hope you give it a try and let us know how much you liked it. Take a photo of your finished dish and tag @UnChained_TV on Instagram. Looking for other easy plant-based recipes to try? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl