Ingredients
3 cups dried fuul medames beans or kidney beans, soaked overnight
1 bunch parsley, chopped
pitted black olives, for garnish
warmed herb or other bread, as accompaniment

DRESSING:
2 or 3 cloves garlic, crushed
2 teaspoons olive oil
salt freshly ground black pepper
juice of 2 lemons

HAMINE EGGS:
6 yellow onion skins
6 white eggs

Directions
Rinse the soaked beans 2 or 3 times in water, and place them in a large pan. Boil the beans in fresh water to cover for 2 hours, or until tender. The beans should mash easily when squashed between your fingers, and little or no water should be left when the beans are cooked. You may need to add more boiling water peridically during the cooking process. it is quite common to boil the eggs with the beans, but some people prefer to pressure cook their beans.

Remove the beans from the heat and cool. Partially mash the beans. Mix together the garlic, olive oil, salt, pepper, and lemon juice to form the dressing.

To cook the eggs, combine the onion skins, eggs, and enough water to boil for some time in a medium pan. Bring to a boil on very low heat, and boil until the eggs go brown.

For each serving, spread mashed beans onto the center of a plate. Peel an egg, and stand it in the middle of the bean paste. Top with some garlic dressing and sprinkle some parsley on top. Garnish with black olives. Serve accompanied with bread.