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Name: Ful Madammas (Arabian Bean Salad)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Lemon juice of; 8 c Water; 1/2 c olive oil; 1 c Dried ful beans rinsed; 1/4 c parsely, fresh Chopped; Salt; 1 md tomato Ripe; chopped; 1 c onion Peeled and thinly sliced; 1 Clove garlic peeled

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INGREDIENTS

1 Lemon ; juice of
8 c Water
1/2 c olive oil
1 c Dried ful beans ; rinsed
1/4 c parsely, fresh ; Chopped
Salt
1 md tomato ; Ripe; chopped
1 c onion ; Peeled and thinly sliced
1 Clove garlic ; peeled
DRESSING

Servings

INSTRUCTIONS

In response to a previous request, I found this recipe in "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. I have not tried it. The _ful_ are small Egyptian dried beans, according to Smith. I understand that you can use fava beans. Who knows? maybe they are the same thing. Place the beans (_ful_) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain. Return the _ful_ to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain. Mix the beans with the tomato, garlic, parsley, and union. Prepare the dressing and toss with the vegetables. Chill before serving. DMCMENAM@MTHOLYOKE.EDU (DIANNA MCMENAMIN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Ful Madammas (Arabian Bean Salad)

1 Lemon juice of
8 c Water
1/2 c olive oil
1 c Dried ful beans rinsed
1/4 c parsely, fresh Chopped
 Salt
1 md tomato Ripe; chopped
1 c onion Peeled and thinly sliced
1 Clove garlic peeled
 DRESSING

In response to a previous request, I found this recipe in "The Frugal  Gourmet on our Immigrant Ancestors" by Jeff Smith. I have not tried it. The  _ful_ are small Egyptian dried beans, according to Smith. I understand that  you can use fava beans. Who knows? maybe they are the same thing.     Place the beans (_ful_) in a medium pot and add 4 cups of water. Bring to  a boil, turn off the heat, and let stand 1 hour, covered. Drain.     Return the _ful_ to the pot and add 4 cups of fresh water. Bring to a  boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans  are tender. Drain.     Mix the beans with the tomato, garlic, parsley, and union. Prepare the  dressing and toss with the vegetables. Chill before serving.    DMCMENAM@MTHOLYOKE.EDU    (DIANNA MCMENAMIN)    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 4

Calories: 292
Calories from Fat: 67 (23%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 28.5mg		1 %
Potassium 1043.7mg		27 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 17.1g	68 %
	Sugars, other 28.6g
Protein 14.8g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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