Brown beans are widely used in Arabic cooking. In fact, these beans are healthier and you find in health shops easily. Kidney beans, red beans, dried broad beans or black beans make a good substitute. Now, see the Brown Bean Salad Recipe.
SERVES:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 6
Ingredients:
Brown Bean Salad Recipe
350 g dried brown beans
1 onion, halved
3 spring onions, finely chopped
2 sprigs of fresh thyme
2 bay leaves
6 tbsp chopped fresh parsley
4 garlic clove, crushed
1 ½ tsp cumin seeds, crushed
4 tsp lemon juice
3 hard-boiled eggs, shelled and chopped
6 tbsp olive oil
1 pickled cucumber, roughly chopped
Salt and grounded black pepper
Preparation Method:
Brown Bean Salad Recipe
Place the beans in a medium bowl with plenty of cold water to soak during the night. Drain, transfer to a saucepan and again cover with normal water. Bring to the boil and keep boiling for 10 minutes.
Reduce the heat and add the bay leaves, onion, and thyme. Simmer very gently for about an hour or until tender. Drain and discard the onion and herbs.
Mix together garlic, spring onion, cumin, parsley, lemon juice, and olive oil. Add salt and pepper as per your taste. Pour over the beans and toss lightly together. Gently stir in the boiled crushed eggs and cucumber and serve at once.
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