There are two ways to prepare this dish before the actual cooking. The first is to soak the beans in an earthenware or glass container for 4-6 days, rinsing and changing the water every 12 hours. They are ready when the beans have germinated at least ½ inch.

The second method is to soak the beans for 24 hours, then rinse, drain, and cover the beans with a wet cloth, repeating this procedure for 4-6 days, until the beans germinate about 1 ½ inches or more.

The difference between the two methods is a stronger nutty taste in the latter-as the beans in the first method are soaked in water for 4-6 days, they become softer and therefore absorb the juices better.

Place beans in pot with onions, cover with water and boil for 20-30 minutes. Add cumin, salt, pepper, crushed garlic, and lemon juice and boil for another 5-7 minutes.

To test if cooked, squeeze bean between thumb and finger. If the skin comes off easily, the beans are ready. Remove from flame and spoon into glass or ceramic container together with the liquid. Let cool, then add chopped parsley.

To serve, drain and serve the juice in small cups (optional). It is customary to eat the beans without their outside covering-bite on the bean, press into mouth, and discard the skin.