Egyptian Breakfast Beans (Ful Medames)

Egyptian Breakfast Beans (Ful Medames)

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| | Makes 4 servings

INGREDIENTS

  • 1½ pounds dried fava beans, soaked for 8 to 10 hours
  • 1 medium yellow onion, peeled and diced small
  • 4 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin
  • Zest and juice of 1 lemon
  • Sea salt
  • 1 lemon, quartered

This traditional Egyptian breakfast (pronounced fool mudammis) is almost always made with dried fava beans. They need to soak at least 8 hours before cooking, so start this dish the day before you want to serve it, to let the beans soak overnight. Ful Medames is usually served with pita bread and a fried egg, but take some liberty and serve it over brown rice with fresh lemon instead.

From Forks Over Knives – The Cookbook

Instructions:

1. Drain and rinse the beans and add them to a large pot. Cover with 4 inches of water and bring to a boil over high heat. Reduce the heat to medium, cover, and cook until the beans are tender, 1½ to 2 hours.

2. While the beans are cooking, sauté the onion in a medium skillet or saucepan over medium heat for 8 to 10 minutes, or until it is tender and starting to brown. Add the garlic, cumin, and lemon zest and juice and cook for 5 minutes longer. Set aside.

3. When the beans are fully cooked, drain all but ½ cup of the liquid from the pot and add the onion mixture to the beans. Mix well and season with salt to taste. Serve garnished with the lemon quarters.

Photo by LA Food Photography

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