1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 white or red onion, thinly sliced
1/4 cup chopped pickled jalapeños
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 cup olive oil
1.5 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
pinch of cayenne pepper or red pepper flakes
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
In a large bowl, whisk together the ingredients for the dressing.
Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.
Foul Mudammas is a traditional Lebanese breakfast or brunch. It’s typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
1 can fave beans (see photo below), drained
1 can garbanzo beans, drained
2 cloves garlic, smashed
1/2 teaspoon salt, more to taste
Juice of 1 lemon, more to taste
1 tablespoon olive oil, more for serving
Fresh tomatoes and parsley for serving
Smash the garlic with a few pinches of salt with a mortar and pestle. Add the lemon juice; allow it to sit while preparing the beans.
Add beans to a medium pot and barely cover with water; cook until boiling; reduce heat and simmer for 15 minutes to soften beans.
Drain the beans, reserving the water. Return the beans to the pan. Gently smash some of the beans to create a creamy consistency. Add the garlic, lemon juice and olive oil. Taste for salt and lemon. Add water until the desired consistency (I like it soupy, as pictured).
What may seem like an odd mix of ingredients is nothing short of heaven in a bowl. Lebanese Fatteh is a popular Middle Eastern breakfast consisting of garbanzo beans, toasted pita, yogurt, browned butter and toasted pine nuts.
1 can garbanzo beans, drained but not rinsed
1 clove garlic
1 teaspoon kosher salt
1 cup plain yogurt
1 toasted pita bread
2 tablespoons butter
2 tablespoosn pine nuts
Toast a piece of pita bread until crispy. Break up the pita into a serving bowl or plate. Set aside.
With a mortar and pestle, smash the garlic and the salt until a paste is formed. Alternatively, add salt to minced garlic and smash together with a fork. Mix garlic/salt paste into the yogurt. Set aside.
In a small pot, heat the garbanzo beans and 1/2 cup water until hot. Remove from heat and drain. Mix in garlic/salt paste, a squeeze of lemon juice and a light drizzle of olive oil. Taste for salt and garlic. The garbanzo beans should be flavorful enough to eat on their own.
Meanwhile, add butter and pine nuts to a pan and cook, stirring constantly until the butter is browned and the pine nuts are golden, approximately 3 minutes. Remove the pan from the heat and set aside.T
Traditional way to assemble: Pour the garbanzo beans on top of the toasted pita. Spoon the yogurt all over the top of the beans. Pour the browned butter and pine nuts on top of the yogurt.
Alternative way to prepare (as pictured): Leave the garbanzo beans plain but season the yogurt with the garlic/salt paste and salt. Pour the yogurt onto a serving plate or bowl. Pour the garbanzo beans on top of the yogurt. Srinkle with toasted bread crumbs and drizzle browned butter and pine nuts on top.