Ful Medames

What you need

Ingredients

Measured for 6 servings.

• 370 gSmall Dried Fava Beans, unpeeled
• 10 gParsley
• 1 gOlive Oil
• 90 mlLemon Juice
• 4 pcs (approx. 20 g)Garlic Clove
• 2 gCumin
• 3 gSalt

Make it

Method

1. 01

   Sort and rinse 370 g small dried unpeeled fava beans, cover generously with cold water and soak in the refrigerator for at least 8 hours or overnight. Discard the soaking water and rinse. Put the beans in a large saucepan, cover with fresh unsalted water by about 3 cm, bring to a boil and then gently simmer covered for 2–2½ hours, topping up water if the beans rise above the surface. Add the measured 3 g salt only once the beans are tender; cooking time varies with their age.

2. 02

   Scoop out one or two ladles of fully soft beans with a little cooking liquid. Mash them with the measured 20 g crushed garlic and 2 g ground cumin, then return to the pot and simmer briefly until the remaining liquid lightly thickens. Keep the beans moist rather than letting them stick or dry out.

3. 03

   Off the heat, add the measured 90 ml lemon juice and 1 g olive oil; scatter 10 g chopped parsley over the top. Divide into six modest bowls. This calculation uses 370 g dry beans, not canned beans, and excludes bread, eggs, extra oil or other optional toppings. If using a ready-cooked tin instead, follow a separately measured short method; do not apply this 650-minute dry-bean timing or these macros to it.