If you are using dried beans (360g (1⅔ cup) would suffice for 4 people), to cook them: soak the dried beans in cold water for 12 hours (ideally leave them soaked overnight). Rinse them well and drain. Put them in a cooking pot and cover with water and cook over low to medium heat for about 1 hour or until tender. Remove them from the heat, drain and add them as indicated in step 3.
You can add a drizzle of EVOO before serving, or you could add a bit of my
Lebanese tahini-based sauce: Tarator.