Egyptian Ful Medames (Fava Bean Stew)

Ingredients

• 2 15-ounce cans Canned fava beans
• 3 cloves Garlic
• 3 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.25 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 0.25 cup Red onion
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Open the 2 15-ounce cans of fava beans, drain them, and rinse them under cold water.
2. 2Place about half of the rinsed fava beans into a medium-sized pot. Use a fork or a potato masher to mash these beans until they are mostly broken down. Add the remaining whole fava beans to the pot.
3. 3Add the 3 cloves of minced garlic, 3 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of cumin, 0.5 teaspoon of paprika, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper to the pot with the fava beans.
4. 4Place the pot over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the mixture is heated through and has slightly thickened. The beans should be tender and the aroma fragrant.
5. 5While the beans are cooking, finely chop the 0.25 cup of red onion, 0.25 cup of fresh parsley, and 0.25 cup of fresh cilantro.
6. 6Serve the fava bean mixture hot, garnished with the chopped red onion, parsley, and cilantro.

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