Sudanese Ful Medames

Name: Sudanese Ful Medames
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 cooked fava beans (15 oz each), drained and rinsed; 1 water; 2 garlic, minced; 1 ground cumin; 1/2 fine salt, plus more to taste; 1/4 ground black pepper; 2 fresh lemon juice; 2 toasted sesame oil or extra-virgin olive oil; 1 large ripe tomato, diced; 1/2 small red onion, finely diced; 1 small cucumber, diced; 1/4 fresh parsley, chopped; 1 small fresh green chile, thinly sliced, optional; 4 wedges of lemon, for serving

AuthorDanCategoryBreakfast, Sudan, VegetarianDifficultyBeginner

Tender fava beans seasoned with cumin and lemon.

Ful medames with tender fava beans, fresh herbs and an oil drizzle

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

Sesame oil gives this version a distinctly Sudanese finish. For a richer plate, add crumbled white cheese or wedges of hard-boiled egg at serving time. Serve with warm flatbread. Refrigerate the bean mixture and toppings separately for up to 4 days. Nutrition is an estimate and does not include bread or optional toppings.

Ingredients

3 cans cooked fava beans (15 oz each), drained and rinsed

1 cup water

2 cloves garlic, minced

1 tsp ground cumin

½ tsp fine salt, plus more to taste

¼ tsp ground black pepper

2 tbsp fresh lemon juice

2 tbsp toasted sesame oil or extra-virgin olive oil

1 large ripe tomato, diced

½ small red onion, finely diced

1 small cucumber, diced

¼ cup fresh parsley, chopped

1 small fresh green chile, thinly sliced, optional

4 wedges of lemon, for serving

Directions

Place the drained fava beans, water, garlic, and cumin in a medium saucepan.

Bring to a gentle simmer over medium heat and cook for 10 to 12 minutes, stirring occasionally, until the beans are very tender and the liquid has reduced slightly.

Use a potato masher or the back of a wooden spoon to mash about one-third of the beans, leaving the rest whole for texture.

Stir in the salt, black pepper, and lemon juice. Simmer for 2 more minutes and add a splash of hot water if the beans are too thick.

Combine the tomato, red onion, cucumber, parsley, and optional green chile in a small bowl.

Spoon the hot beans into shallow bowls and drizzle each serving with sesame oil.

Top with the fresh vegetable mixture and serve immediately with lemon wedges and warm flatbread if desired.