1/1 Photo of Egyptian Brown Bean Salad
Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)
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Units: US | Metric
- 2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight
- 3 sprigs thyme
- 2 bay leaves
- 1 onion, halved
- 4 garlic cloves, crushed
- 1 1/2 teaspoons cumin seeds, crushed
- 3 green onions, finely chopped
- 6 tablespoons fresh parsley, chopped
- 4 teaspoons lemon juice
- 6 tablespoons olive oil
- 3 hard-boiled eggs, chopped
- 1 -2 dill pickle, chopped
- 1If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
- 2Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
- 3Stir "dressing", and pour over beans and toss lightly to coat.
- 4Gently fold in eggs and pickle, then serve.
- 5*We chilled this salad an hour more, then served.
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Nutritional Facts for Egyptian Brown Bean Salad
Serving Size: 1 (226 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 442.9
- Calories from Fat 232
- Total Fat 25.8 g
- Saturated Fat 4.3 g
- Cholesterol 139.8 mg
- Sodium 826.4 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 12.5 g
- Sugars 6.2 g
- Protein 16.9 g
The following items or measurements are not included: