Ful Medames (Egyptian Stewed Fava Beans)

Ingredients

Method

1. 1

   Pick through the dried fava beans and discard any shriveled or dark ones, then rinse well.

   5 min
2. 2

   Place the rinsed beans in a large bowl and cover with cold water by at least 3 inches; let soak 8–12 hours or overnight.

   Soaking overnight shortens the simmer time and improves texture.

   480 min
3. 3

   Drain and rinse the soaked beans.

   2 min
4. 4

   Put the drained beans into a large pot and add 6–8 cups fresh water so the beans are covered by about 2 inches; bring to a boil over high heat.

   10 min
5. 5

   Reduce heat to low and simmer gently, uncovered, until beans are very tender and breaking apart when pressed with a spoon.

   Skim any foam from the surface during the first 10–15 minutes of simmering.

   75 min
6. 6

   While the beans simmer, heat 2 tablespoons olive oil in a small skillet over medium heat and sauté the chopped red onion until soft and golden, about 8–10 minutes.

   10 min
7. 7

   When beans are tender, reserve 1 cup of the cooking liquid, then drain the pot slightly so the beans are not swimming.

   2 min
8. 8

   Use a potato masher or the back of a spoon to mash about half the beans in the pot to thicken the mix; leave the rest whole for texture.

   3 min
9. 9

   Stir in the minced garlic, ground cumin, 1 tablespoon olive oil, lemon juice, salt and black pepper; simmer 3–5 minutes so the flavors meld.

   5 min
10. 10

    Add the sautéed onion to the pot and stir to combine; if the mixture seems too thick, add reserved cooking liquid a few tablespoons at a time to reach desired consistency.

    2 min
11. 11

    Mix the diced tomato, chopped parsley and chopped chili (if using) in a small bowl and season lightly with a pinch of salt and a squeeze of lemon.

    8 min
12. 12

    Spoon the warm ful into a shallow bowl, top with the tomato-parsley salsa, drizzle with the remaining 1 tablespoon olive oil, dust with smoked paprika if using, and serve with lemon wedges.