Every culture in the world but ours, from China to Italy to the Middle East enjoys the benefits of the fava, celebrating and revering the broad bean for its youth-giving energy. Get in on some of that delicious woowoo!
Ful Mudammes is my favorite way to eat’em. In ancient Egypt, ful (favas) were buried (medames) in a sealed pot with water under hot coals. Now we just cook’em, peel’em and eat’em with a splash of lemon juice, a drizzle of olive oil, lots and lots of garlic, and a handful of fresh parsley. So good and so good for you!
here’s how for 4 as an appetizer or protein addition to any meal
2 cups dried favas, soaked overnight (or in spring, fresh!)
5 cloves garlic, minced
1 juicy Meyer lemon
drizzle of olive oil
1 handful fresh parsley, chopped
1 tsp sea salt
Wash your dried favas and soak them in plenty of water overnight. They’ll get nice and plump.
Drain and cover again with plenty of water. Bring to a boil and simmer for about an hour or longer. Take out a bean and bite into it to test for al dente texture.
Drain and rinse the beans with cold water, then separate them from their thick outer skin by pinching the bean until the “meat” pops out of the shell.
(In the spring, favas can be found fresh at the markets. Remove them from their pod and they require just a minute in boiling water, followed by a quick plunge in cold, to remove them from their outer skin.)
In a large cast iron pan, sautee garlic in a little olive oil. Add beans and heat through. Mash with a fork and add the juice of one lemon and sea salt to taste.
Serve warm with fresh parsley sprinkled and olive oil drizzled on top.