Ful Medames

Ingredients

• 16 ounces dried small fava beans – sorted and rinsed
• water – for soaking and cooking as needed
• 3 tablespoons lemon juice
• 2 cloves garlic – minced
• 1 teaspoon ground cumin
• 1.5 teaspoons kosher salt
• 0.25 teaspoon ground black pepper
• 0.25 cup extra-virgin olive oil
• tomato – diced (for serving)
• parsley – chopped (for serving)
• scallions – thinly sliced (for serving)
• green chili – thinly sliced (for serving)
• eggs – hard-boiled and quartered (for serving)
• pita bread – warmed (for serving)

Instructions

1. Pick over and rinse the dried small fava beans until the water runs clear.
2. Place the beans in a large pot or bowl and cover completely with water for soaking and cooking, keeping the level at least 2 inches above the beans; soak 8–12 hours at room temperature.
3. Set the pot over medium-high heat, bring to a boil, and skim any foam; reduce to low, cover, and simmer gently until the beans are very tender, 1.5–2.5 hours, stirring occasionally—the beans are ready when skins split and a bean mashes easily between your fingers.
4. Ladle off about 0.5 cup of the cooking liquid, then drain off any excess if needed; return the beans to the pot over low heat and coarsely mash with a potato masher until thick but still spoonable.
5. In a small bowl, whisk together the lemon juice, minced garlic, ground cumin, kosher salt, ground black pepper, and extra-virgin olive oil until emulsified; stir this dressing into the mashed beans and warm for 2–3 minutes, adding a splash of the reserved cooking liquid if the mixture seems too thick.
6. Spoon the ful into shallow bowls; top with tomato, parsley, scallions, and green chili (for serving) as desired; if using eggs, add them on the side; serve with pita bread (for serving) while hot.