Egyptian Ful Medames (Fava Bean Stew)

Ingredients

• 1 cup Dried Fava Beans
• 6 cups Water
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Cumin
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1The day before you plan to cook, place the 1 cup of Dried Fava Beans in a large bowl and cover them with plenty of cool water. Let them soak overnight, or for at least 8 hours. The next day, drain the fava beans and rinse them thoroughly under cool running water.
2. 2In a large heavy-bottomed pot, combine the rinsed fava beans, 6 cups of Water, the 1/2 medium Onion (chopped into roughly 1/2-inch pieces), and the 2 cloves Garlic (minced).
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour and 30 minutes to 2 hours. The fava beans are ready when they are very tender and can be easily mashed with a fork.
4. 4Using a fork or a potato masher, mash about one-quarter of the fava beans directly in the pot. This will help to thicken the stew.
5. 5Stir in the 2 tablespoons of Tomato Paste, 1 teaspoon of Cumin, 2 tablespoons of Lemon Juice, 2 tablespoons of Olive Oil, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper. Mix well to combine.
6. 6Continue to simmer the stew, uncovered, for another 10 minutes over low heat. This allows the flavors to deepen and meld together.
7. 7Serve the Egyptian Ful Medames hot. Garnish with the 2 tablespoons of Fresh Parsley.

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