Ful Medames (Egyptian Fava Beans)

Ingredients:

• 3 tbsp extra virgin olive oil (plus more for serving)
• 1 jalapeño or serrano, diced
• 2-3 garlic cloves, finely chopped
• 1 large tomato, diced
• 1/2 tsp cumin
• 2 (15 oz) cans fava beans (see note 1)
• Salt, to taste

Toppings and Serving:

• 1/2 cup parsley, chopped
• Cherry tomatoes or vine-ripened tomatoes, diced
• Extra virgin olive oil
• Pita bread

Instructions:

1. Heat Oil: In a skillet or pan, heat the extra virgin olive oil over medium heat. Add the garlic and diced jalapeño (or serrano) and sauté for about 1 minute, until fragrant.

2. Cook Tomatoes: Add the diced tomato, salt, and cumin. Cook for 6-8 minutes, or until the tomatoes have broken down and the mixture is well combined.

3. Add Fava Beans: Stir in the fava beans along with their canning liquid. Cook for 10-15 minutes, allowing the flavors to meld. Using the back of a spoon, mash about half of the fava beans to a smooth, creamy texture. If the mixture becomes too dry, add a splash of water. Taste and adjust seasoning with more salt if needed.

4. Serve: Transfer the fava beans to a serving bowl. Drizzle with extra virgin olive oil, and top with chopped parsley and diced tomatoes. Serve with warm pita bread on the side.

Notes

1. You can make this recipe with dry fava beans. Soak fava beans in plenty of water over night (beans will expand in size). Drain and discard soaking water. Place beans in a large pot or saucepan, and add about 5-6 cups of water. Bring them to a boil over medium-high heat, then cover and let simmer for about 1 hour or more, till the beans are fully cooked and tender. Drain and use them in the recipe as instructed above.
2. We like some fava beans whole in this dip. You can mash all the beans for smoother consistency.
3. Leftovers can be stored in an airtight container and refrigerated for up to 4 days. Reheat in a pan or saucepan over medium heat until warmed, adding a splash of water if desired. Serve it with generous drizzles of extra virgin olive oil.