The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Arabian Bean Salad (Ful Madammas)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup dried ful, small-size bean, rinsed and drained 8 cups water 1 medium ripe tomato, chopped
1 clove garlic, peeled and crushed 1/4 cup chopped parsley 1 cup peeled and thinly sliced yellow onion
DRESSING: 1/2 cup olive oil juice of 1 lemon salt and freshly ground black pepper to taste



1 Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.
2 Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.
3 Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing and toss with the vegetables. Chill before serving.

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