Fasulya Beeda Barda Egyptian White Bean Salad Recipes

EGYPTIAN SALAD

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.

FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD

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.