Fasulya Beeda Barda Egyptian White Bean Salad Recipes

Steps:

• Cut all the peppers in half length wise and de-seed them.
• Cut all the peppers, length-wise, into 1/2 inch slices.
• In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
• Add tomato juice, cover and cook on med heat for 5-10 minutes.
• Add tomatoes, salt and pepper; cover and cook another 15 minutes.
• Add vinegar, cover and cook another 10-15 minutes.
• serve hot, cold or at room tempreture.
• Excellent side dish with almost anything.

Steps:

• Drain all the beans and combine in a large bowl.
• Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
• Mix with bean mix and let stand overnight.
• Add onion/pepper about an hour before serving.

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
• Cover and refrigerate until serving.
• Using a slotted spoon, serve over lettuce leaves, if desired.

Steps:

• Sauté chopped onion in olive oil until almost tender.
• Add carrots, garlic and cumin, cooking briefly.
• Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
• Cook over medium heat until carrots are tender.
• Mix parsley, lemon juice, and fava beans into soup and heat gently.
• Serve garnished with fresh mint, if desired.

Steps:

• Rinse and drain the beans.
• Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
• Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
• Before serving, garnish with eggs, black olives and parsley.
• Servings are estimated.
• Preparation time is estimated using canned beans.

Steps:

• Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
• Drain cooked beans.
• Remove seeds from tomatoes, chop tomatoes.
• Thinly slice onion.
• Chop parsley.
• For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
• Combine cooled beans, tomatoes, onions, parsley and dressing.
• If it is too tart, add a little more olive oil.