Ful
CING LAM SANG PREPARES NATNAEL BERHANUʼS
FUL RECIPE
CING’S
REFLECTION
Every process has a story.
Every story is a path. Our
continuous struggle for life
and healing is a path forward
towards hope and a healthy,
secure community. Sharing cultures through our
foods teaches us to perceive and feel the essence
of another people. The ingredients that mix
together create a sensation that liberates
throughout the heart and the home.
Ful
INGREDIENTS
2 tablespoons oil
3 small (14.5 oz) cans of pinto beans
1/2 yellow onion, diced
1 tomato
PREPARATION
Preheat oil in pan on low or medium heat so beans do not stick.
Pour out half of the bean water from two of the cans, then pour all
three cans into the pan.
Cook 8-10 minutes, stirring regularly.
While the beans cook, cut onion into very small pieces.
Pour 2 tablespoons oil into a pan and cook onion on medium-high
heat until it starts to turn yellow. Stir often to prevent sticking or
burning.
Dice tomatoes while onion cooks.
When onion is almost done, pour tomatoes into the pan.
Reduce heat to low.
Most of the bean water should be evaporated once the beans are
cooked. Pour out any remaining water, reserving some.
Remove beans from stove and smash. Once smashed, return beans
to stove and add cooked onions and tomatoes.
Mix well, top with bell peppers, mix again, and ful is ready to serve.
SERVING SUGGESTION
There are two ways to eat ful. My family sets the whole pan on the
table, lets it cool for 5 minutes or so, and then eats with bread
straight out of the pan. You can also use a spoon to eat. Another way
is to eat on separate plates, sometimes adding eggs on the side!
Cing “slams” lines with jazz musician Dan Greenspan at the delegation’s
campsite in the Redwood National Forest during the To Us, You Matter
Civic Engagement Tour.
1 bell pepper, diced
4 hard-boiled eggs, optional
Other seasonings to taste
FROM A KITCHEN IN THE WORLD HOUSE 43