Ful Medames (Fava Bean Stew)

Ingredients

• 1 cup Dried fava beans
• 6 cups Water
• 1 small Onion
• 2 cloves Garlic
• 1 medium Tomato
• 2 tbsp Lemon juice
• 1 tsp Cumin
• 0.5 tsp Paprika
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the 1 cup of dried fava beans in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain and rinse the soaked 1 cup of fava beans. Place them in a large, heavy-bottomed pot. Add the 6 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour and 30 minutes, or until the beans are very tender. Stir occasionally.
3. 3While the beans are simmering, finely chop the 1 small onion, mince the 2 cloves of garlic, and finely dice the 1 medium tomato. Measure out the 2 tablespoons of lemon juice, 1 teaspoon of cumin, and 0.5 teaspoon of paprika.
4. 4In a 25.4 cm skillet, heat the 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the chopped 1 small onion and minced 2 cloves of garlic. Cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent and the garlic is fragrant. Do not let the garlic brown.
5. 5Add the diced 1 medium tomato, 1 teaspoon of cumin, and 0.5 teaspoon of paprika to the skillet. Cook, stirring constantly, for another 5 minutes, until the tomato has softened and the spices are fragrant.
6. 6Once the 1 cup of fava beans are very tender, use a fork or a potato masher to gently mash about one-quarter of the beans against the side of the pot. This will help to create a creamier texture for the stew. Stir in the cooked tomato and spice mixture from the skillet.
7. 7Stir in the 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for another 2-3 minutes, stirring, to allow the flavors to meld. Finely chop the 2 tablespoons of fresh parsley.
8. 8Serve the ful medames hot, garnished with the chopped 2 tablespoons of fresh parsley.

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