all night usually – on a low
charcoal fire. If necessary more
water can be added. Salt is not put
in until the cooking is finished, and
olive oil is poured over them in the
plate, and sometimes hard-boiled
eggs are served with them. The lid
of the casserole should be removed
as little as possible, or the beans
will go black.
The way I cook Egyptian dried
brown beans (to be bought
nowadays in Soho shops) on a
modern cooker is as follows: soak
half a pound of them in cold water
for about 12 hours. Put them into
an earthenware pot well covered