Egyptian Brown Bean Salad

Name: Egyptian Brown Bean Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 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 pickle, chopped

Submitted by Wildflour

"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! :)"

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photo by Leggy Peggy

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

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 pickle, chopped

directions

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

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Reviews

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.

Leggy Peggy

RECIPE SUBMITTED BY

Wildflour

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Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !

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