This actually isn’t a man’s recipe.
And…the person who taught me was neither a man or lazy.
For some reason, every delicious meal I ever ate at the home of my God Mother Samia, in Great Barrington, remains etched in my mind.
She called this one Fasulia M’Tabuley.
Here’s the deal.
Making Tabuley the hard way, by washing, then picking mega bunches of parsley, takes a while.
I don’t want to say “too long.”
I often say a real Lebanese would drive 1,000 miles for a good serving of Tabuley.
The idea here is to replace the parsley, tomatoes and cracked wheat with Cannellini Beans (a.k.a. white kidney beans) eliminating several steps.
Sometimes the craving for that zesty Tabuley taste is so great that this simple to make gluten-free dish is guaranteed to satisfy.
Ingredients to serve 4:
4 cans of Cannellini Beans
1 Bunch Fresh Mint
1 Bunch Scallions
1 cup Olive Oil
1/2 cup Lemon Juice
2 teaspoons of Salt
1 teaspoon of Black Pepper
1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground All Spice
1/4 teaspoon of Ground Cayenne Pepper
Simply drain the water from the beans, chop the scallions and mint, add remaining ingredients and toss.
It’s guaranteed to impress your friends/family and most of all, your nostalgic Tabuley deprived taste buds.