Ful Medames 03 – African Recipes

Recipe ingredients and directions:

Ful Medames

(Egyptian Slow-Cooked Beans)

Serves 6 – 8

1 lb. dried small Egyptian fava beans, soaked overnight

Juice of 3 lemons

1 head garlic, halved

Salt to taste

1 bunch scallions, trimmed

1/2 cup extra-virgin olive oil

Freshly ground black pepper

Drain beans and place in a large saucepan. Add 7 cups water and

bring to a boil over medium-high heat. Reduce heat to low and add

the juice of 1 lemon, garlic, and salt. Cover and simmer over low

heat (beans will retain shape only if cooked slowly) until beans

are soft–moist but not soupy–about 12 hours. Check occasionally

and add water if beans become dry.

Twenty minutes before serving, chop scallions and combine with

remaining lemon juice. Stir in oil, season with salt and pepper,

and set aside.

Discard garlic, gently stir lemon mixture into beans. Adjust

seasoning. Spoon into bowls, mash slightly; serve warm with pickled

turnips, toasted pita bread, and hard-cooked eggs, if desired.

Category: African Recipes