Recipe: Yemeni Bean Salad
Serves about 8
2 cups dry broad beans (fava), rinsed and soaked overnight and drained
6 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons tahini
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
4 hard-boiled eggs, shelled and chopped
4 tablespoons finely chopped fresh coriander leaves
Place broad beans in a saucepan and cover to about 2 inches above the beans with water, then cook until they are tender, but not soft enough to break up, adding more water if necessary. Drain, transfer to a mixing bowl and allow to cool.
In the meantime, combine the lemon juice, olive oil, tahini, salt, pepper and cayenne. Stir into beans, then add half of the chopped eggs and gently toss. Place on a serving platter. Garnish with remainder of eggs and coriander, then serve.
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