fool medames (egyptian beans)

8 servings
1 pounds Dried sm. fava or pink beans
  Lightly salted water
½ cup Red lentils
3 tablespoons Lemon juice
¼ cup Olive oil
½ teaspoon Cumin, ground
  Salt and pepper to taste
½ cup Green onions, chopped

Sort and rinse dried beans. Place in a large saucepan and add lightly salted water to cover. Bring to a boil. Reduce heat and cover. Simmer over low heat 2½ hours. If necessary, add more water to keep beans covered. Add lentils and cover. Simmer 30 minutes longer or until lentils and beans are tender and mixture is thick but not soupy. Stir in lemon juice, olive oil, cumin, salt and freshly ground pepper. Serve hot, sprinkling each serving with a portion of green onions.

*The Egyptian national dish is eaten for breakfast or any time of day with green onions and bread.

Source - Middle Eastern Cooking by Rose Dosti, HPBooks.

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