Also known as the Egyptian brown bean or field bean, these small, brown, knobbly beans are a variety of broad bean grown in Egypt and South-east Asia. After they have been soaked overnight and cooked, they can be served in tomato sauce, eaten with tomato and onion salad, or used as a filling for an Arabian bread to create a meatless hamburger. In Egypt, they are used to make a national dish named after the bean itself: Ful Medames, made from slow-cooked beans partially mashed with olive oil, chopped parsley, onion, garlic and lemon juice.
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