Egyptian Brown Bean Salad

Ingredients

• 2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight

• 3 sprigs thyme
• 2 bay leaves
• 1 onion, halved
• 4 garlic cloves, crushed
• 1 1/2 teaspoons cumin seeds, crushed
• 3 green onions, finely chopped
• 6 tablespoons fresh parsley, chopped
• 4 teaspoons lemon juice
• 6 tablespoons olive oil
• 3 hard-boiled eggs, chopped
• 1-2 dill pickles, chopped

Directions

1. 1

   If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.

2. 2

   Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.

3. 3

   Stir "dressing", and pour over beans and toss lightly to coat.

4. 4

   Gently fold in eggs and pickle, then serve.

5. 5

   *We chilled this salad an hour more, then served.