Recipe - Ful Madammas (Arabian Bean Salad)

1 cup Dried ful beans; rinsed and
drained
8 cup Water
1 md Ripe tomato; chopped
1 Clove garlic; peeled and
crushed
One fourth cup Chopped parsely
1 cup Peeled and thinly cut or sliced up
yellow onion

DRESSING
One half cup Olive oil
1 Lemon; juice of
Salt and freshly ground
black pepper to taste.

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,
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