Ful Medames (Egyptian brown bean stew)
1 pound ful beans, soaked
1 tablespoon freshly ground cumin
6 cloves crushed garlic
4 hard-boiled eggs, shelled and coarsely chopped
handful chopped cilantro
small handful chopped fresh mint
2 quartered lemons
1 medium sweet onion (Bermuda, Vidalia, Spanish, red), sliced
good quality olive oil
freshly ground black pepper
Heat oven to 300 F.
Put the soaked, drained beans into a baking dish with a cover and
pour in enough water to cover them by 2 inches. Add half the cumin,
lots of black pepper, and the garlic. Cook slowly in the over,
covered, for 3-4 hours, until the beans are very soft but not broken
up, and the juice is thick.
Meanwhile, put the eggs, cilantro, mint, lemon, and onion into
separate dishes on the table.
When the beans are ready, salt them and add the rest of the cumin
and 1/4 cup of olive oil. Serve in the baking dish at the table
and invite people to addtheir own eggs, mint, cilantro and lemon
juice on top, and more olive oil as needed to give a smooth
This is good served with warm pita bread and a tomato/onion/cucumber/
mint/olive salad with a light yogurt and garlic dressing. Some
people like to add a dash of hot sauce.