| 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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