Egyptian Ful Medames (Fava Bean Stew)

Instructions

1. 1The night before you plan to cook, place the 2 cups of Dried Fava Beans in a large bowl and cover them with plenty of water. Let them soak overnight.
2. 2The next day, drain and rinse the soaked 2 cups of Dried Fava Beans thoroughly. Set them aside.
3. 3In a large, heavy-bottomed pot, heat the 2 tablespoons of Olive Oil over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped into small pieces, and cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are soft and translucent.
4. 4Add the 4 cloves of Garlic, minced, along with the 1 tablespoon of Cumin and 1 teaspoon of Paprika to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 2 tablespoons of Tomato Paste and cook for another 1 minute, stirring constantly.
6. 6Add the drained and rinsed 2 cups of Dried Fava Beans and the 8 cups of Water to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes to 2 hours, or until the fava beans are very tender and easily mashed.
7. 7Using a potato masher or the back of a spoon, gently mash some of the fava beans against the side of the pot to thicken the stew to your desired consistency. This should take about 1-2 minutes.
8. 8Stir in the 2 tablespoons of Lemon Juice, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Taste and adjust seasoning if needed.
9. 9Serve the Egyptian Ful Medames hot, garnished with the 0.25 cup of Fresh Parsley, chopped.

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