Egyptian Fava Bean Stew (Ful Medames)

Instructions

1. 1Place the about 450 g of dried fava beans in a large bowl and cover them completely with cold water. Let the fava beans soak at room temperature for 8 to 12 hours, or overnight, until they have visibly plumped and softened.
2. 2Drain the soaked fava beans in a colander and rinse them thoroughly under cold running water. Transfer the rinsed fava beans to a large heavy-bottomed pot and add the 8 cups of water. Bring the water to a rolling boil over high heat (100°C / 100°C).
3. 3Once the water is boiling, reduce the heat to low, cover the pot with a lid, and let the fava beans simmer gently for 1 to 2 hours, or until the beans are very tender and can be easily mashed with a fork. To check for doneness, remove a bean and press it between your fingers.
4. 4While the beans are simmering, peel and mince the 4 cloves of garlic very finely. Once the fava beans are tender, remove the pot from the heat and, using a potato masher or the back of a large spoon, mash about half of the fava beans directly in the pot to create a creamy consistency, leaving the remaining beans whole for texture.
5. 5Stir the minced 4 cloves of garlic, 3 tablespoons of lemon juice, 4 tablespoons of olive oil, 1.5 teaspoons of cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper directly into the pot with the mashed fava beans. Mix all ingredients thoroughly to combine.
6. 6Serve the Egyptian Fava Bean Stew hot in individual bowls. Accompany each serving with a piece of the 2 whole pita bread for dipping.

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