Ful Madammas (arabian Bean Salad)

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Grains	Arab	Salad	4	Servings

INGREDIENTS

1	c	Dried ful beans, rinsed and
		drained
8	c	Water
1		Ripe tomato, chopped
1		Clove garlic, peeled and
		crushed
1/4	c	Chopped parsely
1	c	Peeled and thinly sliced
		yellow onion
1/2	c	Olive oil
1		Lemon, juice of
		Salt and freshly ground
		black pepper to taste.

INSTRUCTIONS

In response to a previous request, I found this recipe in "The Frugal
Gourmet on our Immigrant Ancestors" by Jeff Smith. I have not tried
it. The ful are small Egyptian dried beans, according to Smith. I
understand that you can use fava beans. Who knows? maybe they are the
same thing.  Place the beans (_ful_) in a medium pot and add 4 cups of
water.  Bring to a boil, turn off the heat, and let stand 1 hour,
covered.  Drain.  Return the ful to the pot and add 4 cups of fresh
water. Bring to a  boil, covered, and reduce to a simmer. Cook 15
minutes or until the  beans are tender. Drain.  Mix the beans with the
tomato, garlic, parsley, and union. Prepare the  dressing and toss with
the vegetables. Chill before serving.  DMCMENAM@MTHOLYOKE.EDU  (DIANNA
MCMENAMIN)  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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