Ful medames is a traditional Egyptian fava bean stew made with canned beans, olive oil, lemon juice, and warm spices, ready in less than 30 minutes. It's a protein-rich breakfast or lunch dish that requires minimal prep and pantry staples.
Heat the olive oil in a pan over medium high heat. Saute the onion until translucent.
Add in the minced garlic and cook for a minute. Add the chopped tomatoes as well.
Drain and rinse the fava beans. Add them to the tomatoes followed by the paprika, cumin, salt and pepper. Add 1/2 cup water, cover and cook for 15 minutes.
Using the back of a wooden spoon, gently press and mash almost half of the fava beans to give the ful a creamy texture. Add in the lemon juice and stir.
Transfer the ful medames to a serving bowl and top with olive oil, tomatoes, parsley and jalapeno. Serve with pita bread.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on the stovetop over medium heat, adding a splash of water if needed.
Yes, but soak dried beans overnight and simmer for 1.5–2 hours until tender. Canned beans are faster and equally delicious.
Serve with warm pita bread, boiled eggs, sliced tomatoes, cucumbers, and extra lemon wedges for squeezing.
Yes. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Yes, ful medames is naturally vegetarian and vegan, made entirely from plant-based ingredients.
Drain the canned beans well before adding them, or simmer uncovered for 5–10 minutes to reduce excess liquid.
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