Lebanese field bean stew (foul mesdames) recipe

Recipe for lebanese field bean stew (foul mesdames) in our easy ethnic recipes collection. Traditionally made during Lent, the forty-day period before Easter during which many lebanese christians do not eat meat, this nourishing vegetarian dish can be eaten as a main course or as an appetizer.

Recipe ingredients

• 4 eggs
• 2, 15 ounces, cans of field beans, undrained (*)
• 2 cloves garlic, peeled and finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon, about 3 tablespoons
• 1 teaspoon salt
• 4 tablespoons chopped parsley
• 2 chopped scallions
• Lemon wedges

(*) Middle eastern grocery stores and the international sections of some supermarkets sell canned egyptian field beans especially for this dish. If you cannot get them, use canned fava, kidney, or pinto beans instead.

How to make lebanese field bean stew (foul mesdames)

• Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into quarters, and set aside.
• In a large saucepan, combine beans and their liquid with garlic, olive oil, lemon juice, and salt. Mix well. Simmer over medium heat, stirring occasionally, for about 10 to 15 minutes, or until heated through.
• Pour beans into individual bowls. Garnish with hard-cooked eggs, parsley, scallions, and lemon wedges, and serve with pita bread.

Preparation and cooking time: 35 to 45 minutes
Serves 4

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