3 Bean Ful Medames
Recipe type: Breakfast, Dinner
Cuisine: Gluten- Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A new take on the Egyptian breakfast dish using a mix of kidney, white and garbanzo beans. It's refreshing, protein packed and filling breakfast (or dinner) using fresh whole ingredients-- earthy, salty, citrusy with just a hint of spice!
  • 1 (15 oz) can kidney beans- or 1¾ cup cooked beans
  • 1 (15 oz) can white northern beans- or 1¾ cup cooked beans
  • 1 (15 oz) can garbanzo beans- or 1¾ cup cooked beans
  • 2½ cups low sodium veggie broth
  • 2 lemons- juice
  • 3-4 cloves garlic- finely diced
  • 1 teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon tumeric
  • Himalayan salt
  • Coconut oil * or your cooking oil of choice
  • Cracked black pepper
  • Cayenne*
  • ½ cup grape tomatoes-diced*
  • ½ cup cucumber- diced*
  • Fresh parsley*
  • * Optional
  1. Finely dice garlic and cook on stove in a small amount of coconut oil until golden brown.
  2. Prepare beans, by either soaking overnight and cooking OR opening cans, draining liquid and rinsing with water.
  3. Add beans into pan with garlic, reduce heat to medium, and stir.
  4. Add in cumin, coriander, tumeric and Himalayan salt- stir.
  5. Slowly add in veggie broth and lemon juice, cook until entire dish is hot (about 5 minutes).
  6. Remove from heat and spoon beans into bowls, add your desired amount of broth and garnish with diced tomatoes, cucumber and parsley.
  7. Option to finish off with cracked black pepper and cayenne pepper.
  8. Option to serve with warm flat bread or pita bread.
Recipe by Cuckoo Kitch'n at http://cuckookitchn.com/all/3-bean-ful-medames