Ful Medames

Ingredients

• 2 cups dried fava beans, soaked overnight and drained
• 6 cups water
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, finely chopped
• 1 medium tomato, diced
• 1/2 small red onion, finely diced
• 4 hard-boiled eggs, for serving
• Warm pita bread, for serving

Instructions

1. Place the soaked and drained fava beans in a large pot with 6 cups of fresh water. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beans are completely tender and starting to break down.
2. Once the beans are tender, drain most of the cooking liquid, reserving about 1/2 cup in the pot. Use a potato masher or fork to partially mash the beans, leaving some whole for texture.
3. Add the minced garlic, ground cumin, salt, black pepper, and cayenne pepper to the beans. Stir well and cook over low heat for an additional 5 minutes to allow the flavors to meld.
4. Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with additional salt, lemon, or cumin as desired.
5. Divide the ful medames among four serving bowls. Drizzle each portion generously with olive oil and top with diced tomatoes, red onion, and fresh parsley.
6. Serve immediately with hard-boiled eggs on the side and warm pita bread for scooping.