Egyptian Brown Bean Salad

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Preparation info
  • Serves

    Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Rich, robust brown beans could be called the Egyptian national dish. This dish is especially doted on by Egyptian Jews because it contains neither meat nor dairy and can be eaten at room temperature for Shabbat. Enjoy with a stack of soft, fresh pitta bread.

Ingredients

  • 350 g/12 oz/ cups dried brown beans, or use canned
  • 3

Method

  1. Put the beans in a bowl with plenty of cold water and leave to soak overnight. Drain, transfer to a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Omit this step if using canned beans.
  2. Reduce the heat and add the thyme, bay leaves and onion. Simmer very gently for about 1 hour (5–8 minutes if canned) until tender. Drain and d