Ful Medames

This is one of the most famous dishes out of Egypt.  It's the reason I was looking for fava beans.  Making it with limas here.  Cannellini and butter beans would also work.  Really, any bean is fine to use, but it's designed for one of the larger legumes.  It's also a very quick dish to make, perfect for those short on time to cook dinner.

The recipe I chose to follow is mild.  I didn't omit the chiles or any other spice.  If you do want heat, sink a couple of hot peppers into the mix.  The short cooking time really doesn't lend itself to absorbing the flavor, but leftovers will be spicy.  A sliced jalapeño or cayenne powder will do more for an immediate kick.

The original recipe classifies this as an appetizer, so I added that label to the list.  It's eaten at any time of day for any course except dessert.  I'm using it as a vegan main.  Garnishes can go from basic (olive oil, more chopped cilantro) to elaborate (tomatoes, fresh vegetables, chopped cooked meat, cheese).

For the average American diner, I'm calling this a four-serving recipe, about a generous half cup per person.  If you can handle more fiber, it's really 2-3.

1 15 oz can fava beans or any similar large bean; or 3/4 C dry
2 Tb olive oil, plus more for garnish
*2 tsp minced garlic
*2 green onions, sliced
1/2 C water, or as desired
1 tsp cumin
1 tsp paprika
1/2 tsp kosher salt
1 tsp dried parsley
2 Tb fresh chopped cilantro, plus more for garnish if desired
*Juice of 1/2 lemon (about 2 Tb)

1.  If making the beans from dry, soak for 8 hours, then drain.  With fresh water, bring to a boil for 5 minutes, lower heat to a simmer, cover, and cook 1-1/2 to 2 hours, until very tender.  You need to be able to mash them a bit.  Drain.  For canned, drain and rinse.

2.  In a medium saucepan, heat the oil over medium.  Cook the green onions and garlic until softened, about 5 minutes.  Add the cumin, paprika, salt, and dried parsley and cook another minute, until fragrant.

3.  Add the water and beans.  Bring to a low boil and cook 5 minutes to allow flavors to meld.  Mash some of the beans so they thicken the sauce.  Stir in the 2 Tb fresh cilantro and lemon juice and allow everything to come to temperature.  Serve hot, with garnishes as desired.

Difficulty rating  π