Yemeni Spicy Bean Breakfast |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In Yemen they have dozens, if not hundreds, of variations of this warming, hearty breakfast staple. If you are ever there, be careful of the sliced, wicked little green chillies that are sometimes sprinkled on top. Read more . They will, for sure, wake you up ~:-O Ingredients:
1 tin chick peas (keep the liquid from all the tins) |
1 tin foul medammes, (you'll find them in your local middle eastern shop) |
1 tin white haricot beans |
1 tin red beans, (or lentils, or...) |
2 large tomatoes, chopped |
2 tablespoons frying oil |
2 tablespoons olive oil |
2 cloves garlic, finely sliced |
1 teaspoon ginger, grated |
sliced fresh chilli, (optional) |
1 heaped tablespoon fresh coriander, chopped |
tabasco, (how much that's up to you.) |
salt & freshly ground black pepper |
1 teaspoon lemon juice (optional) |
Directions:
1. Open the tins and drain the beans.
2. Mix all the liquid together and put aside - DON'T throw it away.
3. Fry the Ginger/Garlic/Chilli in the Oil
4. When just turning brown add most of the Tomatoes and stir, (keep some aside for decoration)
5. Add the most of the Coriander and fry for 2 minutes - stir, stir
6. Add the beans and half of the liquid
7. Add Salt/Pepper/Tabasco/Lemon Juice - stir, stir
8. Roughly mash the Beans with a fork
9. Turn up the heat and bring to a furious boil, (bubble, bubble - stir, stir)
10. If it starts to get too dry add more liquid and stir well
11. Sprinkle with a little Olive Oil, the rest of the Tomatoes and Coriander
12. Serve - just put the pan in the middle of the table
13. Served bubbling with a crispy bread - no fork necessary.
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