Ful Mudammas (Lebanese Fava Bean Stew) — make-ahead mezze for the week

Ingredients

Method

1. 1

   Pick over the dried fava beans and discard any small stones; rinse under cold water.

2. 2

   Soak the beans in a large bowl with 6–8 cups cold water and the baking soda (if using). Cover and leave at room temperature for 8 hours or overnight.

   If you use canned fava beans, skip this step.

   480 min
3. 3

   Drain and rinse the soaked beans, then transfer them to a heavy-bottomed pot. Add the bay leaves and enough fresh cold water to cover the beans by about 2 inches.

4. 4

   Bring the pot to a gentle boil uncovered, then reduce heat to a simmer and cook until the beans are very tender, 45–75 minutes depending on age of the beans; skim any foam from the surface.

   If you used canned beans, simmer 10–15 minutes just to meld flavors; if beans stay firm, cook a bit longer.

   60 min
5. 5

   During the last 10 minutes of simmering, add 1 tsp salt and ½ tsp ground cumin (if you like cumin in the stew) so the beans finish seasoning.

   10 min
6. 6

   Remove and discard the bay leaves. Reserve ½–1 cup of the hot cooking liquid, then drain the beans, leaving some of the liquid in the pot to keep them saucy.

7. 7

   Coarsely mash about half the beans in the pot with a potato masher or fork (leave the rest whole) so the final texture is thick and rustic.

8. 8

   In a bowl, whisk together the minced garlic, lemon juice, extra-virgin olive oil, 1 tsp ground cumin, the remaining ½ tsp salt and black pepper until emulsified.

9. 9

   Pour the lemon-garlic-olive oil dressing over the warm mashed beans, add 2 tablespoons reserved cooking liquid (more if you like it saucier), and stir to combine; taste and adjust salt or lemon.

10. 10

    Stir in the chopped parsley and (if using) red pepper flakes. Let the stew cool to room temperature, about 30 minutes, then transfer to an airtight container and refrigerate.

    The flavors improve after a few hours in the fridge; this keeps well for 4–6 days.

    30 min
11. 11

    To serve from the fridge: bring to room temperature or warm gently on the stove over low heat for 5–7 minutes, adding a splash of water if it seems dry. Serve drizzled with extra olive oil and garnished with chopped tomato or diced onion, if you like.

    5 min