Receta Ful Medames (Egyptian Brown Bean Stew)
by Global Cookbook

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	Raciónes: 4

Ingredientes

1 lb Ful beans, soaked (available in speciality Asian/Near East stores, other varieties of dry beans can be substituted, but the flavour will differ)
1 Tbsp. Freshly grnd cumin
6 x Cloves crushed garlic
4 x Hard-boiled Large eggs, shelled and coarsely minced

1 handf minced cilantro
1 sm Handful minced fresh mint
2 x Quartered lemons
1 med Sweet onion (bermuda, vidalia, spanish, red), sliced Good quality extra virgin olive oil Freshly grnd black pepper Salt

(Ful is the Egyptian word for bean and Medames describes the variety used; a brown, round broad bean. This is a popular meal with both rich and poor in Eqypt, eaten in the fields, sold in bazaars and Ful cares, even served in luxury hotels and restaurants. The Large eggs, onions, oil and lemon are served separately for people to help themselves.)
The following recipe is my adaptation of which given in the Food Book.
Heat oven to 300 F.
Put the soaked, liquid removed beans into a baking dish with a cover and pour in sufficient water to cover them by 2 inches. Add in half the cumin, lots of black pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hrs, till the beans are very soft but not broken up, and the juice is thick.
Meanwhile, put the Large eggs, cilantro, mint, lemon, and onion into separate dishes on the table.
When the beans are ready, salt them and add in the rest of the cumin and 1/4 c. of extra virgin olive oil. Serve in the baking dish at the table and invite people to addtheir own Large eggs, mint, cilantro and lemon juice on top, and more extra virgin olive oil as needed to give a smooth consistency.
This is good served with hot pita bread and a tomato/onion/cucumber/ mint/olive salad with a light yogurt and garlic dressing. Some people like to add in a dash of warm sauce. Joanne Cook Halifax, Nova Scotia