Egyptian Ful Medames (Peanut-Free)

Ingredients

• 2 cans Canned fava beans
• 4 cloves Garlic
• 1/4 cup Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley
• 2 Hard-boiled eggs (optional)

Instructions

1. 1Open the 2 cans of fava beans, drain them, and rinse them under cool water. Set them aside.
2. 2Peel and finely mince the 4 cloves of garlic. Measure out the 1/4 cup of lemon juice. Measure out the 2 tablespoons of olive oil.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the minced garlic and cook, stirring constantly, until it smells fragrant, about 1 minute. Do not let the garlic turn brown.
4. 4Add the drained and rinsed fava beans to the pot. Add the 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together well to coat the beans.
5. 5Pour in 1/2 cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low (250°F / 120°C). Cover the pot and let it cook for 20 to 25 minutes, or until the beans are very soft and the liquid has thickened slightly. Stir occasionally.
6. 6Use a fork or a potato masher to gently mash about one-third of the fava beans directly in the pot. This will make the stew creamier. Stir the mashed beans back into the rest of the stew.
7. 7Remove the pot from the heat. Stir in the 1/4 cup of lemon juice. Taste and add a tiny bit more salt or pepper if you think it needs it, but do not add any more lemon juice than measured.
8. 8Chop the 1/4 cup of fresh parsley. If using the 2 hard-boiled eggs, peel and chop them. Spoon the ful medames into serving bowls. Garnish with the chopped fresh parsley and the chopped hard-boiled eggs, if using. Serve hot.

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