Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)

Ingredients

4 serv.

(15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight↗2
drained
thyme↗3 sprigs
bay leaves↗2
onion↗1
halved
garlic cloves↗4
crushed
cumin seeds↗1 1⁄2 teaspoons
crushed
green onions↗3
finely chopped
fresh parsley↗6 tablespoons
chopped
lemon juice↗4 teaspoons
olive oil↗6 tablespoons
hard-boiled eggs3
chopped
dill pickle↗1 -2
chopped

Step-by-step instructions

1
If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
2
Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
3
Stir "dressing", and pour over beans and toss lightly to coat.
4
Gently fold in eggs and pickle, then serve.
5
*We chilled this salad an hour more, then served.

Source: food.com

Original recipe ↗

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