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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Puckett Estate in Irving, Texas in 1990.

Ingredients Edit

Directions Edit

  1. Soak beans over night.
  2. Bring them to a boil and then on medium heat cook them until soft.
  3. In a bowl mix tahini, vinegar, lemon juice and garlic for the sauce.
  4. Pour tahini dressing over beans and mix well.
  5. Slice onion thinly julienne style in half moon shape.
  6. In a bowl knead it with 1 teaspoon salt and rinse.
  7. Mix beans with onion and parsley.
  8. Decorate with tomatoes and slices of hard boiled eggs.
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