Beans are featured in many dishes and one of the legumes I particularly like are the Ful Medames. These small brown beans are members of the Fava family, of a specific type native to Egypt and the Levant. They are served with egg on top for breakfast, mashed into a puree with oil and lemon juice for mezze, or prepared as in this recipe, for a mezze, for a main course with meats, or for a side dish. There are restaurants in the Middle East- Egypt especially- that specialise in ful dishes!
Brown Beans with Herbs
1 15oz can of Ful medames beans
15-20 cherry tomatoes, halved
3-4 tsp extra virgin olive oil
juice of 1 lemon
3-4 garlic cloves crushed
1 tsp cumin powder
2 tbsp finely chopped cilantro or dill leaves (I prefer dill/suva)
salt and pepper to taste
This recipe is submitted for the event My Legume Love Affair, created by Susan of The Well Seasoned Cook and hosted by Sra of When My Soup Came Alive.