Spicy Fava Bean Stew

Summary

Yield
Servings
Sourcehttps://hodmedods.co.uk/blogs/recipes/ful-medames-anglo-egyptian-fava-bean-stew
Prep time
Cooking time
Total time

Description

Ful Medames is the national dish of Egypt. It is a delicious, spicy stew traditionally eaten for breakfast, often with eggs. This version is inspired by the classic Egyptian dish using British-grown beans.

Ingredients

500 g
fava beans
25 g
fresh coriander
10 g
fresh parsley
1⁄4 t
cayenne pepper
1⁄4 t
cinnamon
1 1⁄2 t
cumin
1 1⁄2 t
sugar (or to taste)
300 ml
tomato passata
1 t
tomato paste
 
lemon juice (from one lemon)
1 clv
garlic
1
red onion
1
small chili
50 ml
sunflower oil (plus oil for frying)
1 pn
salt
 
pepper (to taste)

Instructions

1) If using dried beans, soak overnight. Drain, place in a pan, cover with plenty of water and cook until tender: 33-40 minutes in a pressure cooker, an hour or more if boiling. If using canned beans, just drain and rinse

2) Chop the onions and garlic until very fine, fry gently in a little oil. Chop and mix the herbs, oil, lemon juice, chilli and spices

3) Add the spice and herb mix to the onions and garlic and cook for a few minutes

4) Add the passata and tomato paste plus 100ml of water

5) Cook for a few more minutes and then add the beans, continue to simmer and taste - add sugar, sald and pepper to adjust seasoning. The beans are ready as soon as the seasoning is balanced, though you can leave them to reduce for a thicker sauce

6) Eat straight away or cool and freeze in portions. Delicious eaten with pitta bread, tomato salad and a fried egg