Ful Medames with Injera
A popular breakfast dish in Ethiopia and other Middle Eastern countries, Ful Medames features slow-cooked fava beans seasoned with spices and served with injera bread for scooping.
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Ingredients
- 1 cup Dried Fava Beans
- 6 cups Water
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Tomato, chopped
- 1 Jalapeño, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 pieces Injera Bread
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak fava beans in water overnight.
- 2Drain and rinse the fava beans.
- 3In a large pot, combine the soaked fava beans with fresh water. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are very tender.
- 4While the beans are cooking, sauté onion and garlic in olive oil until softened.
- 5Add tomato, jalapeño, cumin, paprika, salt, and pepper to the pan. Cook for 5 minutes.
- 6Once the beans are cooked, mash some of them with a fork to create a creamy texture.
- 7Stir the sautéed vegetables into the fava beans.
- 8Simmer for another 15 minutes to allow the flavors to meld.
- 9Serve hot with injera bread.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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