Ful medames, also simply known as fūl, is an Egyptian stew made with cooked (then smashed) fava beans, olive oil, and cumin. Other optional ingredients include parsley, garlic, onion, and lemon juice. Ful medames are traditionally made in and served out of a large metal jug and are often eaten for breakfast. However, there are many ways to enjoy this dish, including as a side to leafy greens, as a dip for veggies, or as a spread in a wrap.
Heat a large stovetop pot on medium-high heat. Add the onions and cook until translucent, about 3–4 minutes.
2
Add the beans, vegetable broth, cumin, and salt, if using. Mash about half the beans with a potato masher, fork, or spatula.
3
Turn the heat down to medium and stir in the 2 cups chopped tomatoes. Let cook for an additional 3–5 minutes.
4
In the meantime, add the jalapeño (if using), garlic, and lemon juice to a food processor and blend until finely minced and mixed together, about 30 seconds, scrape the sides with a spatula and blend again.
5
Add the jalapeño garlic mixture to the beans and mix well.
6
Toss in the spinach and parsley and stir until tender, about 30–60 seconds.
7
Remove from heat and garnish ful medames with chopped green onion, fresh chopped tomatoes, a drizzle of olive oil, if using, and lemon wedges.
Chef's Notes
Substitutions Try another type of bean in place of fava beans, such as Northern, cannellini, or Navy beans.
Use another leafy green in place of spinach.
Instead of parsley, add cilantro or chives.
Substitute another type of pepper of choice for the jalapeño like serrano if you like spicy, or 2–4 tablespoons of minced bell pepper if you prefer no spice.
Prep Ahead Make the beans ahead of time if using homemade and store them in the refrigerator for up to 3 days or freeze for up to one month before making this recipe.
Cut your vegetables the day before and store them in an airtight container in the refrigerator.
Storage Store ful medames leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Heat a large stovetop pot on medium-high heat. Add the onions and cook until translucent, about 3–4 minutes.
2
Add the beans, vegetable broth, cumin, and salt, if using. Mash about half the beans with a potato masher, fork, or spatula.
3
Turn the heat down to medium and stir in the 2 cups chopped tomatoes. Let cook for an additional 3–5 minutes.
4
In the meantime, add the jalapeño (if using), garlic, and lemon juice to a food processor and blend until finely minced and mixed together, about 30 seconds, scrape the sides with a spatula and blend again.
5
Add the jalapeño garlic mixture to the beans and mix well.
6
Toss in the spinach and parsley and stir until tender, about 30–60 seconds.
7
Remove from heat and garnish ful medames with chopped green onion, fresh chopped tomatoes, a drizzle of olive oil, if using, and lemon wedges.
