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  • Makes 4 servings

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

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

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.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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