Ful Medames (fava Beans) Recipe

Rinse and soak

Rinse 2 cups dried fava beans under cold running water; remove any stones or debris. Transfer to a large bowl and cover with about 6 cups of water. Soak at room temperature for 8–12 hours or overnight until beans are plump.

Drain and peel (optional for creamier texture)

Drain soaked beans and, if you prefer a smoother Ful Medames, remove the thin outer skins by pinching each bean between thumb and forefinger. This step is optional but yields creamier results.

Simmer

Place drained (and peeled, if done) beans in a large heavy-bottomed pot. Add about 6 cups fresh water or low-sodium vegetable broth and 2 bay leaves. Bring to a gentle boil over medium-high heat, then reduce heat to low and simmer, partially covered, until beans are very tender and beginning to break down, 60–90 minutes. Stir occasionally and add hot water if needed to keep beans submerged.

Season and mash

Remove bay leaves. Stir in 1 to 1.5 tsp salt (adjust to taste). Using a potato masher or the back of a spoon, mash roughly two-thirds of the beans in the pot for a creamy but textured consistency. Continue to simmer 5–10 minutes to integrate flavors. If mixture is too thick, add 1–2 tablespoons hot water or broth to loosen.

Toast spices and sweat garlic

While beans finish cooking, heat 1 tablespoon of the 0.25 cup extra-virgin olive oil in a small skillet over medium heat. Add 1 tsp ground cumin and 0.5 tsp ground coriander (if using) and toast lightly for 20–30 seconds until fragrant. Add minced garlic (3 cloves) and cook another 30 seconds to 1 minute until fragrant but not browned. Remove from heat to avoid burning the garlic.

Add lemon, oil and spices to beans

Stir the toasted-spice‑garlic mixture into the pot of beans. Add 3 tablespoons fresh lemon juice, 0.5 tsp ground black pepper, and 0.25 tsp cayenne (if using). Taste and adjust salt, lemon, or olive oil. Stir in chopped parsley and cilantro (if using). Simmer together 2–3 minutes so flavors meld.

Transfer the ful medames to a shallow serving bowl. Drizzle the remaining olive oil (about 2 tablespoons) over the top and, if desired, a small spoon of chili oil or a sprinkle of smoked paprika. Garnish with extra chopped parsley and lemon wedges on the side.

Serve warm with soft bread or pita for scooping. Ful can also be chilled and served at room temperature; reheat gently before serving if desired.