Beans can be cooked in many different ways: boiled, fried, and baked. Then too, serve cold, uncooked as well. There are so many traditional dishes throughout the world. Here is one from the Middle East.
(Arabic) ثلاث سلطة فول
/thalath saltat fwl/
Serves 6
1/2 cups (350 g) dried beans (any 3 types) or 1 can of mixed organic beans
3 sprigs of thyme
2 bay leaves
1 organic onion cut in half
crushed garlic cloves
1 1/2 tsp. (7,5 ml) cumin seeds, crushed
3 spring organic onions, chopped
6 Tbs. (90 ml) chopped parsley (= 6 tsp./30 ml dry)
4 tsp. (20 ml) organic lemon juice
6 Tbs. (90 ml) olive oil
3 hard-boiled organic eggs, chopped
1 pickled organic cucumber, chopped
black pepper to taste
optional: feta or dairy-free goat cheese
I. Dried beans:
وا حد /haa’id/ ١ Soak overnight in water.
إثنان /ithnaan/ ٢ Drain. Place in a saucepan and cover with fresh water.
ثلاثة /thalaatha/ ٣ Bring to a boil for about 10 minutes.
أربعة /abri’a/ ٤ Add thyme, bay leaves, and 2 half onions.
خمسة /khamsa/ ٥ Simmer for about an 45-60 minutes.
ستّة /sitta/ ٦ Drain and remove the herbs and onion.
II. Canned beans:
سبعة /sab’a/ ٧ Place in a bowl with the herbs and finely chopped onion.
III. Continue with either the dry or cooked beans:
ثامنية /thamaanlya/ ٨ Mix together the garlic, cumin, spring onions, parsley, lemon juice, oil, and black pepper.
تعسة /tis’a/ ٩ Toss in the beans.
عشرة /‘ashara/ ١٠ Stir in the eggs and cucumber.
أحد عشر ahida a'shara/ ١١ Top with cheese.
