by Holladay Allen
Native Foods Cafe
Fava beans are awesome.
The only way I have ever had them is in Ful Medames, or Ful Mudammas, which you can usually find at Mediterreanean or Middle Eastern restaurants. Ful Mudammas is kinda like a mushy fava bean stew/dip, depending on how much you smash up the favas. Whenever I see it on a menu, I order it. So why not try to make it at home? Rumor has it, that shelling fresh fava beans is a bit of a task, and I am not sure where to find them in Chicago in January… so I got canned.
We ate the ful for dinner, but some countries such as Syria serve ful for breakfast, which I would definitely do.
1 15-ounce can fava beans, drained and rinsed
1 ½ TBSP olive oil
1 medium onion, finely chopped
1 shallot, finely chopped
3 garlic cloves, chopped
1 large tomato, finely chopped
1 tsp ground cumin
½ tsp chili powder
¼ cup chopped fresh parsley
1-2 TBSP fresh lemon juice, to taste
Salt and pepper to taste
Saute the onion and shallots in olive oil until soft and slightly transclucent.
Add garlic and cook a little bit more.
Add large chopped tomato and sauté a few more minutes.
Add spices and lemon juice and stir.
Add fava beans and salt to taste.
Stir in parsley.
Leave on low heat for about 20 minutes.
Put in blender or food processor and puree until smooth, but a little bit chunky.
Place in serving dish and drizzle with olive oil, then top with chopped onion and parsley.
Goes great with warm pita bread and cucumber slices. I also served with some Fattoush from Oasis Foods... very, very good. I liked making little pita sandwich tacos... fusion!