bold, mediterranean flavors dominate this humble preparation. the tomato lends welcomed tang and texture, while the ceci beans provide some diversity. hearty and nutritious -- it's the kind grub you'd need to fuel a long, hot day of building megaliths in the desert.
Foul Medames (Eygyptian Breakfast Beans)
1 onion, medium dice
3 cloves garlic, minced
1 (28oz) can Foul Medammas (cooked fava beans), drained
1 (14oz) can ceci beans, drained
1 (14oz) can diced tomatoes, drained
1 tsp ground cumin
1 tsp garam masala
2 cups chicken stock
2 lemons, juiced
1/4 cup extra virgin olive oil + 2 TBS
1/2 cup parsely, chopped
salty & pepper to taste
1. heat two tablespoons of olive oil in a 10-inch, straight-sided skillet over medium heat. add
onions and a heavy pinch of salt (1 tsp); sweat onions over medium heat until limp and translucent -- about 6 minutes. add garlic, cook fo an additional 2 minutes.
2. add the drained beans, tomatoes, and enough stock to *just* cover -- about 2 cups. bring to
a boil, then reduce to a simmer. add the cumin and garam masala. simmer, uncovered until the liquid is reduce by half; about 8 minutes.
3. using a potato masher (or the bottom of a glass), mash the bean mixture enough to thicken the remaining liquid -- the consistency is a matter of preference -- i enjoy it a bit thicker. add lemon juice, the remaining 1/4 cup of olive oil, and parsley.
- season to taste and serve w/ charred pita.
© 2009 c. c. villani @ "mission: insatiable" - http://missioninsatiable.com/
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