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Ingredients
0 servings
Instructions
Step 1
In a medium saucepan over medium, combine the beans, lemon juice, oil, garlic, pepper flakes, cumin, ½ teaspoon black pepper and ½ cup water. Cook, stirring occasionally, until the beans have softened and the mixture is slightly soupy, about 10 minutes. Off heat, use a potato masher to lightly mash the beans so the mixture thickens slightly but keep them mostly whole. Taste and season with salt and pepper. Transfer the beans to a serving bowl or divide among individual bowls. Garnish with the tomato, eggs and parsley. Drizzle with additional oil and serve with lemon wedges.
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