INGREDIENTS

INSTRUCTIONS

DRESSING
HAMINE EGGS
GARNISH
* Now this is where the ChileHead takes over! I use an ample soup of that
Chipotle Adobo Puree and/or a nice mixture of ground chilles according to
your love of hot.
This dish is said to date back to the pharaohs and is one of Egypt's most
celebrated national dishes. This is true but now us ChileHeads have kicked
it up a notch w/chiles!
Rinse the soaked beans two or three times in water and place in a large
saucepan. Boil the beans* in fresh water for 2 hours until tender. The
beans should mash easily when squashed between fingers, and there should be
a little or no water left when the beans are cooked. You may need to add
more boiling water periodically during the cooking process.
Remove the beans from the heat and cool. Partially mash them. Mix together
the garlic, olive oil, salt, pepper and lemon juice to form a dressing.
To cook the eggs, combine brown onion skins, white eggs and enough water to
boil for some time. Bring to the boil on a very low heat and cook until the
eggs go brown.
Spread a little of the mashed beans on to the centre of a plate, peel an
egg and stand it in the middle of the paste. Top with some garlic dressing
and sprinkle some parsley on top. Garnish with the black olives.
Serve accompanied by warm herb bread.
Posted to CHILE-HEADS DIGEST by rain@wwbbs.otherside.com (Rain) on Dec 23,
1998, converted by MM_Buster v2.0l.

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