black bean ful

Adapted from “Sundays at the Moosewood Restaurant” by the Moosewood Collective.

This is my all time favorite bean dish. The taste is rich and tangy. Ful is traditionally an Egyptian dish made with fava beans and sometimes chickpeas often eaten for breakfast or as a topping for hummus. The key in this recipe is to add the ingredients to warmed beans that readily absorb the flavours.

Serving size: 6

Prep time: 10 min (not including soaking & cooking beans)

4 cups black beans (cooked or canned)
½ cup lemon/lime juice (to taste)
1 ½ cup fresh tomato chopped
1 cup parsley chopped finely
4 - 5 cloves garlic crushed & minced finely
¼ - ½ cup extra virgin olive oil
grey sea salt & freshly ground pepper (to taste)

hard boiled eggs, sliced or in wedges (optional)
lemon wedges (optional)

Place beans, lemon juice and garlic in medium saucepan. Heat on medium until evenly warmed while stirring (~5min).

Turn off heat and toss with olive oil, tomato and parsley. Add salt & pepper to taste. Add more lemon if necessary (should be lemony and garlicky).

Serve warm. Transfer to serving bowl and garnish with parsley, lemon wedges and hard-boiled eggs if you desire.

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