Whole Bean Ful on Toast

For a Middle Eastern flavour burst to start your day, look no further than ful!  With an abundance of hearty, generously herbed beans, consider this your new go-to for a super-charged breakfast.

Preparation time Prep: 5 mins
cook 10 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon cumin seeds
  • ½ cup dried broad beans, soaked overnight and drained
  • 1 tin butter beans, with liquid
  • 4 cloves garlic, minced
  • 50ml extra virgin olive oil
  • ½ cup fresh broad beans, blanched
  • 2 lemons
  • 1 bunch dried oregano (ideally the Greek style one that is tied and hung up, otherwise can get them in bags!)
  • 1 bunch parsley, finely chopped
  • Salt and pepper
  • 1 loaf sourdough bread, sliced
Recipe: Simon Toohey


  • 1Toast the cumin seeds in a dry pan for 30 seconds over low heat.
  • 2Add rehydrated broad beans, butter beans, garlic, olive oil, fresh broad beans, juice of 1.5 lemons, oregano, half the parsley, and season with salt and pepper. Lightly warm through, making sure not to boil the mixture.
  • 3In the meantime, drizzle a little olive oil over a few slices of bread (one for each serving) and place them all in a pan to crisp up on both sides.
  • 4Then place a slice of bread at the bottom of each serving bowl. Spoon over the bean mixture, including a nice amount of liquid. Finish with the remaining fresh parsley and the remaining lemon juice.
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