Egyptian Ful Medames with Pita Bread

Ingredients

• 2 cans Canned Fava Beans
• 2 cloves Garlic
• 2 tbsp Lemon Juice
• 1 tsp Cumin
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 4 pieces Pita Bread

Instructions

1. 1Open the 2 cans of fava beans and drain them in a colander. Rinse the beans under cold running water, then set them aside.
2. 2Place a medium saucepan on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil to the saucepan.
3. 3Add the 2 cloves of minced garlic to the warm olive oil. Sauté the garlic for about 30 seconds, or until you can smell its fragrance, being careful not to let it burn.
4. 4Add the drained and rinsed fava beans to the saucepan along with the 2 tablespoons of lemon juice, 1 teaspoon of cumin, and 0.5 teaspoon of salt. Stir everything together.
5. 5Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let it cook for 20 to 25 minutes. Stir occasionally, and use the back of a spoon or a fork to gently mash some of the fava beans against the side of the pan to create a creamier texture. The stew is ready when it has thickened and the beans are very tender.
6. 6While the fava beans are simmering, warm the 4 pieces of pita bread. You can do this by placing them in a toaster for a minute or two, or in a preheated oven at 350°F (175°C) for about 5 minutes, until they are soft and warm.
7. 7Serve the hot ful medames immediately with the warm pita bread on the side.

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