Black Bean Ful
This is sort of an unusual dish that I must have found in some cookbook while in graduate school. I once prepared it really badly for a potluck because I started with dried fava beans and missed some critical step in the bean-preparation process. I’ve gotten much better at it since then, although I haven’t made it in a while.
- 4 cups black beans
- 1/4-1/2 cup olive oil
- 2-3 garlic cloves, pressed
- 1/2 cup fresh lemon juice
- 1-1/2 cups chopped tomatoes
- 1 cup chopped parsley (I’m pretty sure I skip this)
- 1 lemon, cut into wedges
- several hard boiled eggs, sliced or wedged (optional, but I always include them)
- salt and pepper to taste
Drain the cooked beans while they’re still hot and toss with olive oil, garlic, and lemon juice. The warm beans will readily absorb the flavors. Add plenty of salt and pepper to taste. Stir in half the tomatoes and parsley.
Turn the ful into a warm serving bowl and top it with the rest of the tomatoes and parsley and garnish it with lemon wedges and hard-boiled eggs if you like.
Serve as a main meal over brown rice (serves 2), or as a side dish (serves 6).
