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
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
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