Egyptian Brown Bean Salad Food

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FOUL MUDAMMAS (EGYPTIAN FAVA BEANS)



Foul Mudammas (Egyptian Fava Beans) image

Foul mudammas recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don't worry, the sauce is not spicy, but it adds just the right kick. I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

Provided by Suzy Karadsheh

Categories     Vegan

Time 25m

Number Of Ingredients 15

2 cans plain fava beans (13 to 15 ounces each can) (see notes if using dry fava beans)
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, chopped (jalapenos will work here)
2 garlic cloves, chopped
1 large lemon juice of
Extra virgin olive oil (Early Harvest)
1 cup chopped parsley
1 tomato, diced
Warm pit bread
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

Steps:

  • In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
  • In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
  • Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
  • Serve with pita bread, sliced veggies and olives.

Nutrition Facts : Calories 154 calories, Sugar 9.6 g, Sodium 10.6 mg, Fat 3.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 22.3 g, Fiber 9 g, Protein 0.9 g, Cholesterol 0 mg

EGYPTIAN BROWN BEAN SALAD



Egyptian Brown Bean Salad image

Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)

Provided by Wildflour

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight
3 sprigs thyme
2 bay leaves
1 onion, halved
4 garlic cloves, crushed
1 1/2 teaspoons cumin seeds, crushed
3 green onions, finely chopped
6 tablespoons fresh parsley, chopped
4 teaspoons lemon juice
6 tablespoons olive oil
3 hard-boiled eggs, chopped
1 -2 dill pickle, chopped

Steps:

  • If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
  • Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
  • Stir "dressing", and pour over beans and toss lightly to coat.
  • Gently fold in eggs and pickle, then serve.
  • *We chilled this salad an hour more, then served.

Nutrition Facts : Calories 443, Fat 25.8, SaturatedFat 4.4, Cholesterol 139.9, Sodium 826.5, Carbohydrate 37.1, Fiber 12.6, Sugar 6.2, Protein 16.9

EGYPTIAN FAVA BEAN SALAD (WW)



Egyptian Fava Bean Salad (Ww) image

Make and share this Egyptian Fava Bean Salad (Ww) recipe from Food.com.

Provided by lazyme

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium cucumber
1 lb fava beans or 1 lb red kidney beans, rinsed drained cooked
1 cup tomatoes, diced
1/2 cup of fresh mint, chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup red onion, finely chopped
1/4 cup tahini (sesame paste mixed with 1 tablespoon cold water)
1/4 cup fresh lemon juice
2 garlic cloves, finely chopped
1 dash ground red pepper
salt & freshly ground black pepper, to taste

Steps:

  • Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
  • In large mixing bowl, combine all ingredients.
  • Toss well and serve at room temperature or warm slightly.
  • EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
  • PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.

Nutrition Facts : Calories 247.4, Fat 8, SaturatedFat 1.2, Sodium 29, Carbohydrate 34.7, Fiber 9.7, Sugar 5.4, Protein 13.1

FUL MEDAMES



Ful Medames image

The traditional Egyptian breakfast of dried fava beans is also the national dish, eaten at all times of the day, in the fields, in village mud-houses, and in the cities. Restaurants serve it as a mezze, and it is sold in the streets. Vendors put the beans in large, round, narrow-necked vessels, which they bury through the night in the dying embers of the public baths. Ful medames is pre-Ottoman and pre-Islamic.

Provided by Claudia Roden

Categories     Bread     Salad     Sauce     Garlic     Breakfast

Yield Makes 6 servings

Number Of Ingredients 9

2 cups small Egyptian fava beans (ful medames), soaked overnight (and left unpeeled)
Salt
1/3 cup chopped flat-leaf parsley
Extra-virgin olive oil
3 lemons, quartered
Salt and pepper
4-6 cloves garlic, crushed
Chili-pepper flakes
Cumin

Steps:

  • As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2-2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
  • Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
  • Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
  • The beans are eaten gently crushed with the fork, so that they absorb the dressing.
  • Optional Garnishes
  • Peel hard-boiled eggs-1 per person-to cut up in the bowl with the beans.
  • Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
  • Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
  • Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
  • In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
  • Variations
  • A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
  • In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.

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