Egyptian Butter Beans:
What's the big idea?
Beans and pulses (ful) are extremely popular in Egypt, and many different shapes, sizes and varieties are eaten. Among the most popular are red kidney beans and fava beans.
This dish originally uses ful nabed, a type of brown-skinned broad bean. These are soaked to remove the brown skin, revealing large white beans. Because these aren't always readily available,
and require a long soaking and cooking period, I have cheated and substituted tinned butter beans. It may not be quite as authentic, but it's a lot easier!
Here's the list of what you need:
What To Do
- 2 small onions, finely chopped
- 2 cloves of garlic, crushed
- 2 tablespoons of olive oil
- 2 x 400g tins butter beans
- 1 teaspoon salt (less if you prefer!)
- 1 teaspoon ground cumin
- 2 tablespoons chopped parsley
- Lemon wedges to serve
- Heat the olive oil until very hot. Fry the onion and garlic until browned. Reduce the heat
- Drain the beans. Add these to the pan, along with the salt, ground cumin and chopped parsley
- Continue cooking until the beans are heated through thoroughly. Add a little water to the pan if necessary
- Serve as a side dish, garnished with lemon wedges
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