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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ful can be served as an appetizer or saide dish; or for a simple lunch with the hard-boiled egg and tossed salad. (Moosewood recipe) Ingredients:
2 cups dried black turtle beans or 4 -5 cups fresh fava beans |
8 cups water |
1/4-1/2 cup olive oil |
4 -5 garlic cloves, pressed |
1/2 cup fresh lemon juice |
salt & freshly ground black pepper |
1 1/2 cups chopped fresh tomatoes |
1 cup chopped fresh parsley |
1 lemon, cut into 6 wedges |
3 hard-boiled eggs, sliced in wedges (optional) |
Directions:
1. Soak the dried black turtle beans in the water for several hours or overnight.
2. Cook the soaked beans in fresh water to cover for 1 1/2 - 2 hours until tender. (Cook fresh favas until just tender).
3. Drain the cooked beans while they're still hot and toss them with the olive oil, garlic and lemon juice. The warm beans will readily absorb the flavors.
4. Add plenty of salt and black pepper to taste.
5. Stir in half of the tomatoes and parsley.
6. Taste the ful. It should be lemony and garlicky, not bland. Add more lemon if necessary.
7. Turn the ful into a warm serving bowl and top it with the rest of the tomatoes and parsley and garnish it with lemon wedges and hard-boiled eggs if you like.
8. Serve warm, but can also be served chilled or at room temperature.
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