Aromatic Beans w/ Lettuce Wraps

Ful

By: Daniel Lucas

Dish: Vegetable
Season: Summer
Source: Daniel Lucas
Servings: 4-6
Need help? Read the guide

Ingredients

  • 2 cups dried kidney bean, soaked and cooked
  • 1/2 cup bean broth or other stock
  • onion, chopped fine
  • garlic, chopped fine
  • chili pepper, crushed
  • 1 head romaine lettuce
  • parsley
  • lemon
  • salt
  • pepper

My intention at the onset of designing this recipe was to recreate Ful, a traditional Egyptian bean mash. The end result was so much of a departure from this classic dish that I cannot even claim it as an adaptation. Nevertheless, I was quite pleased with how it turned out. Let the beans cool down to room temperature and served in lettuce wraps as an antidote to the summer heat. The most basic toppings are lemon and parsley, but you can use a variety of things, including hard-boiled eggs, fresh tomatoes, and pickled onion.

Method

  1. In a large pot, combine olive oil and add onion, then garlic and chili pepper. Cook for ~ 10 minutes.
  2. Add beans. Cook on low for ~1.5-2 hours, stirring the beans every so often.
  3. Mash the beans to the desired consistency. Usually, I mash mine until they are semi-chunky.
  4. Break off leaves of the romaine lettuce, and set on a plate for people to self-serve.

Aromatic Beans w/ Lettuce Wraps

Ful

By: Daniel Lucas

My intention at the onset of designing this recipe was to recreate Ful, a traditional Egyptian bean mash. The end result was so much of a departure from this classic dish that I cannot even claim it as an adaptation. Nevertheless, I was quite pleased with how it turned out. Let the beans cool down to room temperature and served in lettuce wraps as an antidote to the summer heat. The most basic toppings are lemon and parsley, but you can use a variety of things, including hard-boiled eggs, fresh tomatoes, and pickled onion.

Method

  1. In a large pot, combine olive oil and add onion, then garlic and chili pepper. Cook for ~ 10 minutes.
  2. Add beans. Cook on low for ~1.5-2 hours, stirring the beans every so often.
  3. Mash the beans to the desired consistency. Usually, I mash mine until they are semi-chunky.
  4. Break off leaves of the romaine lettuce, and set on a plate for people to self-serve.

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