Recipe by Wildflour
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! :)
Top Review by Leggy Peggy
Thanks for a trip down memory lane. I lived in the Middle East and this dish is authentic in taste and presentation. I made it as written, but did not discard the onion in the cooking liquid. No need to waste good onion, so I chopped it in, too. I used tinned ful and recommend that you do not substitute with other beans unless you absolutely have to. Made and thoroughly enjoyed for Zaar World Tour.
- 2 (850.48 g) can kidney beans, drained or 354.88 ml dried brown beans, soaked overnight
- 3 sprig thyme
- 2 bay leaves
- 1 onion, halved
- 4 garlic cloves, crushed
- 7.39 ml cumin seeds, crushed
- 3 green onions, finely chopped
- 88.74 ml fresh parsley, chopped
- 19.71 ml lemon juice
- 88.74 ml olive oil
- 3 hard-boiled eggs, chopped
- 1-2 dill pickle, chopped
Directions See How It's Made
- If 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.
- Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
- Stir "dressing", and pour over beans and toss lightly to coat.
- Gently fold in eggs and pickle, then serve.
- *We chilled this salad an hour more, then served.