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Egyptian Beans
(Ful Medames)
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The Arabs are very fond of this dish; they sit in a circle in the street round a pot of foul on a fire. They dip pieces of bread into the beans, or they make sandwiches of it with the native bread.
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| What You Need: |
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1˝ pound dried broad beans
4 hard-boiled eggs
˝ cup cooking oil
Juice of 2 lemons
Salt and pepper
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| How To Cook: |
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1. Soak the beans for 24 hours.
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2. The following day, boil them in a covered pan with just enough water to cover.
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3. Add more hot water as necessary until the beans are tender, then let the water reduce until there is very little left.
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4. Serve the beans in the remaining liquor, accompanied by separate dishes of roughly chopped hard-boiled eggs, oil, lemon juice, salt and pepper-mix a little of these flavorings with the beans in your plate.
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