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2 cups dried Egyptian ful or other beans, soaked overnight, or use the quick-soak method
Drain the beans, place them in a saucepan, and cover with fresh water.
Place over medium heat and bring to a boil. When the beans are boiling, turn the heat down to a steady simmer, cover the pan, and cook, just simmering, until the beans are thoroughly tender. Count on 1 hour, more or less, depending on the freshness of the beans. Add a little boiling water from time to time to make up for the water that is absorbed by the beans - the beans should always be covered with water.
When the beans are done, remove from the heat and drain. Reserve the cooking liquid.
Crush the garlic with the flat blade of a knife, and chop slightly. Put the chopped garlic in a bowl with the salt and, using the back of a spoon, mash the garlic to a paste with the salt. Add the lemon juice and mix well.
Remove about 1 cup beans and mash them with about 1/2 cup of bean liquid to a coarse, runny texture with a fork. Mix with the garlic, then, using a slotted spoon, add the un mashed beans and stir to combine it all well. If the mixture is too dry, add a little more of the bean-cooking liquid.
Stir in the olive oil and pour onto a deep serving platter. Garnish the platter with parsley, scallions, and lemon wedges and serve, hot or at room temperature, with Arab flatbread, to use as scoops.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: Calories 268, Carbohydrate 35g, Saturated fat 1g Protein 14g, Sodium 379mg, Monounsaturated fat 7g Fat 10g, Cholesterol 0
2 garlic cloves, peeled
1 teaspoon salt
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup finely chopped flat-leaf parsley
6-8 scallions
1 lemon, cut into wedges
A wonderfully delicious breakfast dish made with small Fava Beans (or large). Even canned ones are good. It is a very quick dish to prepare, and a great way to be introduced to this marvelous bean.