Egyptian Brown Bean Salad

Ingredients

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