Fava beans are a warm and inviting meal option when the weather cools down. This simple fava bean dish (one of Egypt’s national dishes known as ful medames) is a favorite because it is fast, flavorful, and vegetarian. The recipe came from my cousin Marie’s Egyptian husband Monir, a great cook. It calls for canned fava beans that can be purchased at most international, Middle Eastern, or Indian grocery stores. I always have a few cans in the pantry. If your canned beans seem excessively bitter, add a generous pinch of sugar. I used beautiful red, yellow, and orange tomatoes and fresh parsley from my CSA bag from La Nay Ferme. Fresh, ripe produce makes all the difference in the bright flavors of the dish. Serve with warm pita bread.
Egyptian Fava Beans
2 large eggs
3 Tbsp. extra virgin olive oil
2 cloves garlic, chopped
1 (15 oz.) can fava beans, rinsed and drained
2-1/2 c. diced fresh tomatoes (I used 1-1/2 c. red and 1 c. yellow and orange tomatoes)
1-1/4 tsp. kosher salt and a little sugar to taste
1/8 tsp. freshly ground black pepper
1 Tbsp. chopped Italian flat leaf parsley
Fill a small saucepan with water. Add eggs and hard boil for 2 minutes. Remove from burner and set eggs aside while you cook the beans. In a frying pan heat olive oil on medium heat; when hot, add garlic and sauté 1 minute until soft but not brown. Add beans and stir to coat with the oil and garlic. Cook for 2-3 minutes. Sprinkle 1/4 tsp. salt over tomatoes then add to the beans. Stir and add remaining salt and pepper. Cover and cook for 10 minutes until beans are still a bit soupy but have thickened and broken down slightly. Add half the chopped parsley. Stir and cook 3 more minutes. Taste and adjust salt, pepper and sugar taste. Cook 2 more minutes. Peel and chop the eggs. Pour the fava bean mixture into a serving bowl. Top with remaining parsley and chopped eggs. Serve with warm pita bread. Serves 4.