Ful Medames (Stewed Fava Beans)

Name: Ful Medames (Stewed Fava Beans)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 (15-oz.) cans fava beans, drained and rinsed; 1 ⁄ 4 cup fresh lemon juice; 1 ⁄ 4 cup olive oil, plus more to garnish; 2 tsp. ground cumin; 1 ⁄ 4 tsp. cayenne; 4 cloves garlic, peeled and mashed; Kosher salt and freshly ground black pepper, to taste; 2 hard-boiled eggs, cut into 6 wedges each; 2 tbsp. finely chopped parsley

Serves
serves 2-4

TODD COLEMAN

Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. But ful, as it's known casually, is a staple all over the Middle East. As such, there are many subtle variations, and the version I am fondest of is my grandmother Ruth's, whose parents hailed from Aleppo, Syria. She claims that her special touch is a pinch of cayenne pepper. I think it's something far less tangible. —Lucy-Ruth Hathaway

Ingredients

2 (15-oz.) cans fava beans, drained and rinsed
¹⁄₄ cup fresh lemon juice
¹⁄₄ cup olive oil, plus more to garnish
2 tsp. ground cumin
¹⁄₄ tsp. cayenne
4 cloves garlic, peeled and mashed
Kosher salt and freshly ground black pepper, to taste
2 hard-boiled eggs, cut into 6 wedges each
2 tbsp. finely chopped parsley

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Instructions

Step 1

Place beans in a 2-qt. saucepan and cover with water by 1". Place over medium heat, and bring to a boil; cook until beans are tender, about 8 minutes.

Step 2

Drain beans, and transfer to a bowl; add juice, oil, cumin, cayenne, garlic, and salt and pepper. Stir until beans are lightly broken up. Transfer to a serving platter, and surround with egg wedges; drizzle with more oil, and sprinkle with parsley before serving.

Place beans in a 2-qt. saucepan and cover with water by 1". Place over medium heat, and bring to a boil; cook until beans are tender, about 8 minutes.
Drain beans, and transfer to a bowl; add juice, oil, cumin, cayenne, garlic, and salt and pepper. Stir until beans are lightly broken up. Transfer to a serving platter, and surround with egg wedges; drizzle with more oil, and sprinkle with parsley before serving.

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