Directions:
- Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1705.45 Kcal (7140 kJ) | ||
| Calories from fat | 1238.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 137.64g | 212% | |
|---|---|---|---|
| Cholesterol | 982.08mg | 327% | |
| Sodium | 1566.68mg | 65% | |
| Potassium | 522.83mg | 11% | |
| Total Carbs | 66.8g | 22% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 25.33g | 101% | |
| Protein | 62.43g | 125% | |
| Vitamin C | 40.7mg | 68% | |
| Iron | 11.7mg | 65% | |
| Calcium | 378.1mg | 38% | |
| Amount Per 100 g | |||
| Calories | 67.01 Kcal (281 kJ) | ||
| Calories from fat | 48.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 212% | |
|---|---|---|---|
| Cholesterol | 38.58mg | 327% | |
| Sodium | 61.55mg | 65% | |
| Potassium | 20.54mg | 11% | |
| Total Carbs | 2.62g | 22% | |
| Sugars | 0.32g | 33% | |
| Dietary Fiber | 1g | 101% | |
| Protein | 2.45g | 125% | |
| Vitamin C | 1.6mg | 68% | |
| Iron | 0.5mg | 65% | |
| Calcium | 14.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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