Black Bean Ful


2 cups dried black beans
6-8 cups water

1/4-1/2 cup olive oil
4-5 cloves garlic
1/2 cup fresh lemon juice
1 1/2 cups chopped tomatoes
1 cup copped parsley
salt and pepper to taste


Soak dried back beans overnight in the 6-8 cups water

Cook the soaked bean in fresh water for 2 hours, or until tender
Drain cooked beans
While they’re still hot  toss with olive oil, garlic and lemon juice
Add salt and pepper to taste
Toss in half the tomatoes and parsley
Put in serving bowl and top with the rest of the tomatoes and parsley
Can be served warm, at room temperature or chilled

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