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Brown beans are widely used in Egyptian
cooking, and are occasionally seen in health food shops here. Dried
brown beans, black or kidney beans make a good substitute.
Ingredients
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dried brown beans - 400g
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cumin seeds - 2 tsp, crushed
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pickled cucumber - 1, chopped
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bay leaves - 2
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onion - 1, halved
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hard-boiled eggs - 3, shelled and
chopped
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sprigs of fresh thyme - 2
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garlic - 4 cloves, crushed
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spring onions - 3, chopped
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fresh parsley - 6 tbsp, chopped
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lemon juice - 5 tsp
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ground black pepper and salt
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olive oil - 6 tbsp
Method
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Put the beans in a bowl with
plenty cold water, soak overnight. Drain, transfer into a pan
and cover with fresh water, bring to boil rapidly for 10
minutes.
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Reduce the heat and add the onion,
thyme, and bay leaves, simmer gently for 1 hour until tender.
Drain and discard the onion and herbs.
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Mix together the cumin, spring
onions, garlic, lemon juice, parsley and oil, season with pepper
and salt. Pour over the beans and toss together, stir in the
eggs and cucumber and serve. Serves 8.
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