Bigilla (Iraqi Bean Breakfast) (8 servings) 1 pound dried broad beans 2 Tablespoons olive oil 2 teaspoons chopped parsley 1 or 2 (depending on taste) garlic cloves - crushed 1 chili pepper - chopped (optional) In a large container, cover the beans completely with water and soak them overnight. The following day, remove the beans from the water and transfer to a large sauce pan. Cover the beans with FRESH water and bring to a boil. Reduce heat to a simmer and continue to cook - stirring often - until beans are mashing easily. Drain the beans and transfer to a bowl. Add all remaining ingredients. Mix and mash with a fork to create a thick paste. Bigilla is best served warm. It makes an excellent hummus-style dip for pita. For breakfast, serve bigilla over torn pieces of pita and top with a soft-boiled egg (or fried egg if prefered). Mr Breakfast would like to thank AnaLola for this recipe. Recipe number 1770. Submitted 6/13/2006.