Egyptian Brown Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! :) Ingredients:
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 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.
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