Ful Medames

Ful Medames is stewed fava beans (or broad beans), often seasoned with some ground cumin and finished with good extra virgin olive oil. The Egyptians served it with warm pita bread and played jazz music with lemon juice, fresh vegetables, and herbs. There are many ways to make this hearty, creamy mung bean porridge or dip.

Ingredients:

1 1/2 pounds dried fava beans, or broad beans
2 cloves garlic, crushed
1 tablespoon lemon juice
1/4 cup olive oil
1/2 teaspoon cumin
Tomato, diced, for serving, optional
Parsley, for serving, optional
Olive oil, for serving, optional
Pita bread, for serving, optional

Directions:

Soak fava beans overnight in a large bowl of water.
Drain the beans, put in a large pot, bring to a boil. Bring water to a boil and reduce heat to low for 45 minutes to 1 hour or until beans are tender.
Drain and place in a medium bowl. Add the crushed garlic, lemon juice, olive oil, and cumin and mix well to combine and coat. Usually, you can mash the beans along with the other ingredients, but you can also leave the beans whole and mix well.
Add crushed garlic, lemon juice, olive oil, and cumin to the beans.
Serve hot and top with diced tomatoes, parsley, some oil, and pita bread.