Egyptian Brown Bean Salad

Wildflour's Note:

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! :)

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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 pickles, chopped

Directions:

1. 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.
2. Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
3. Stir "dressing", and pour over beans and toss lightly to coat.
4. Gently fold in eggs and pickle, then serve.
5. *We chilled this salad an hour more, then served.

Reviews

[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.