A Book of Mediterranean Food

with fresh water (about ¾ to 1
pint). Put the covered pot in the
lowest possible oven and leave
undisturbed all day or all night, or
for a minimum of 7 hours. When
they are quite soft and most of the
water is absorbed, decant them
into a shallow serving bowl or dish,
season with salt, moisten with
plenty of fruity olive oil and lemon
juice – or, better still, the juice of
fresh limes. Serve separately a
plate of hard-boiled eggs. This is a
very filling, nourishing, and cheap
dish. Tins of ready-cooked
Egyptian brown beans are also to
be bought in Oriental shops; they