Ethiopian Ful Medames with Fava Beans

Instructions

1. 1Drain and rinse the 2 cups of canned fava beans. Finely chop the 0.5 medium onion, mince the 2 cloves of garlic, and dice the 0.5 medium green bell pepper. Dice the 1 medium tomato.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped 0.5 medium onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the minced 2 cloves of garlic, diced 0.5 medium green bell pepper, and diced 1 medium tomato to the pot. Cook, stirring occasionally, for 3 minutes until the vegetables begin to soften.
4. 4Add the drained and rinsed 2 cups of fava beans, 1 teaspoon of cumin, 0.5 teaspoon of paprika, and 0.5 teaspoon of salt to the pot. Stir everything together and cook for 10 minutes, stirring occasionally, until the fava beans are heated through. The mixture should be fragrant.
5. 5Using a potato masher or a fork, mash the fava beans directly in the pot until they reach your desired consistency. Some beans can remain whole, or you can mash them until mostly smooth.
6. 6Stir in the 1 tablespoon of lemon juice and the 0.25 teaspoon of black pepper until well combined. Taste and add more salt if needed, but remember the beans are already seasoned.
7. 7While the fava beans are finishing, toast the 4 slices of gluten-free bread until golden brown and crisp. You can do this in a toaster, under a broiler, or in a dry skillet.
8. 8Serve the hot mashed fava beans immediately with the toasted gluten-free bread on the side.

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