Ingredients
1 lb Ful beans, soaked (available in speciality Asian/Near East stores, other varieties of dried beans can be substituted, but the flavour will differ)
1 tbl Freshly ground cumin
6 x Cloves crushed garlic
4 x Hard-boiled eggs, shelled and coarsely chopped
1 handf chopped cilantro
1 sm Handful chopped fresh mint
2 x Quartered lemons
1 med Sweet onion (bermuda, vidalia, spanish, red), sliced
Good quality olive oil
Freshly ground black pepper
Salt

Directions
Heat oven to 300 F.

Put the soaked, drained beans into a baking dish with a cover and pour in enough water to cover them by 2 inches. Add half the cumin, lots of black pepper, and the garlic. Cook slowly in the over, covered, for 3-4 hours, until the beans are very soft but not broken up, and the juice is thick.

Meanwhile, put the eggs, cilantro, mint, lemon, and onion into separate dishes on the table.
When the beans are ready, salt them and add the rest of the cumin and 1/4 cup of olive oil. Serve in the baking dish at the table and invite people to addtheir own eggs, mint, cilantro and lemon juice on top, and more olive oil as needed to give a smooth consistency.

This is good served with warm pita bread and a tomato/onion/cucumber/ mint/olive salad with a light yogurt and garlic dressing. Some people like to add a dash of hot sauce.

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