Foul Mudammas is a traditional Middle Eastern breakfast stew of tender fava beans simmered with garlic, tomato, and warm spices. This protein-rich, plant-based dish is naturally vegan and comes together in one pot.
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Cover beans with fresh water in a heavy bottomed pot.
Bring to a boil, then turn to a simmer.
Cook until beans have softened, add more water as needed.
Add garlic, and cook until soft.
Mash with a potato masher and stir until thick.
Serve warm with a sprinkle of cumin, olive oil, and lemon juice.
Store refrigerated in an airtight container for up to 4 days. Reheat on stovetop over medium heat, adding water to reach desired consistency. Freezes well for up to 2 months.
Yes. Soaking overnight softens the beans and reduces cooking time significantly, typically to 45 minutes to 1 hour. Unsoaked beans may take 2–3 hours.
Yes. Use 4 cans (15 oz each) drained fava beans and reduce simmering time to 10–15 minutes, adding them after the aromatics are softened.
Yes. The recipe contains no animal products—only fava beans, vegetables, olive oil, and spices.
The beans should be very soft and partially broken down, creating a creamy, chunky stew. Mash some beans against the pot side for creaminess if desired.
Foul Mudammas keeps refrigerated for up to 4 days and reheats well on the stovetop with a splash of water. It also freezes for up to 2 months.
