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Stewed Dry Broad Beans
- You should pay attention while buying beans and avoid picking the wrinkled, spotted, or broken ones.
- There are three main types of dry broad beans:
*Fuul rumi, or Greek beans: are large, flat, and whitish
*fuul baladi saidi, or local Upper Egyptian beans: whitish and ,mid-sized
*Fuul hamam, or pigeon beans: are small, round, and dark brown
- The major difference between these three types is the time needed for cooking them while the taste is more or less the same.
المقادير
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A) Main Ingredients: |
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2 cups dry broad beans |
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1/2 cup split lentils |
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Cooking Oil (cottonseed, olive, linseed, or corn oil), |
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Optional: |
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1 onion |
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1 tomato |
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1 carrot |
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طريقه التحضير |
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Place beans and lentils in an aluminum pot with at least three times their measure in water. |
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Boil over quick flame, then add any or all the optional vegetables. |
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parboil, cover very tightly, and simmer over very slow flame for 6-9 hours, with adding water when needed. |
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Mash the beans with oil (cottonseed, olive, linseed, or corn oil), lemon, salt, |
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- You can add any of the following ingredients to have a better taste: |
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"crushed garlic, grated onions, chopped tomatoes, and cumin, Hardboiled eggs, onions soaked in vinegar and mixed pickles " |
- Another way for preparing fuul is to use a pressure cooker. The taste of beans in that way is more or less the same but the color is quite darker.
- The beans are always eaten with local bread |
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