Ful Medames (Gluten-Free Ethiopian Fava Bean Stew)

Ingredients

• 2 cans (15 oz each) Canned Fava Beans
• 1 cup Water
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 medium, chopped Tomato
• 1/2 medium, chopped Green Bell Pepper
• 1 tablespoon Berbere spice blend
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 cup, chopped Fresh Parsley
• 2 halved Hard-Boiled Eggs

Instructions

1. 1Drain and rinse the fava beans. In a pot, combine the fava beans with water and bring to a simmer. Cook for 20 minutes, or until the beans are soft.
2. 2While the beans are cooking, heat olive oil in a separate pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. 3Add tomato, green bell pepper, and berbere spice. Cook for 5 minutes, stirring occasionally.
4. 4Mash some of the fava beans with a fork to create a creamy texture.
5. 5Pour the cooked vegetable mixture into the pot with the fava beans. Stir to combine.
6. 6Season with lemon juice, salt, and pepper. Cook for another 10 minutes, stirring occasionally, to allow the flavors to meld.
7. 7Serve hot, garnished with fresh parsley and halved hard-boiled eggs.

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