Ful, quick and easy Middle Eastern breakfast beans

Ful, quick and easy Middle Eastern breakfast beans

Cooking a weekend breakfast cannot get much easier than this! Serve “ful” with some pita and scrambled eggs for a really filling feast. Dried beans are a pantry staple in our house. Soaking them overnight speed up cooking and the beans get evenly cooked. Ideally, you should soak them overnight or at least for 8 hours. Sometimes when I forget to do this I do “speed soaking”. Bring water to boil in a soup pot. Add the beans, cover the pot, switch off the flame and let soak for 2 hours. We used dried white beans in this recipe because we did not have fava today. Fava tastes much better in ful.

When ready to cook, drain water from the soaked lentils. We do not use the soaking water. Pressure cook the beans with garlic powder and water. This will take just 10 minutes. The beans should get well cooked. Add salt and pepper and mash roughly.

Slice spring onion thin. Add to the lentil along with lemon juice and olive oil. Serve hot.