Ful Medames “Fava Beans Stew”

You will need: Faba beans (I use Faiz Al Suhagy), crushed tomatoes, garlic, lentils, lime, baking powder, turmeric, a bean pot, cumin, salt, lemon juice, olive oil


  • Soak beans in water overnight
  • They almost triple in size after the overnight soaking
  • Wash beans very well under running water
  • You can use a traditional “Dammassa” or a tall bean pot
  • Add beans to the pot
  • Add 2 tbsps of crushed tomato
  • Add 1/2 of a lime
  • Add 3 cloves of minced garlic
  • Add tsp baking powder
  • Add 2 tbsp of lentils
  • Add 1 tsp turmeric
  • Fill the pot with water
  • Cover the pot and transfer it to the stove. Bring the beans to a boil on medium high heat
  • Bring it to a rolling boil
  • Once it boils move the pot to a smaller burner and place a heat diffuser or thick pan underneath
  • Let the beans simmer on low heat until fully cooked and tender. Cooking time varies based on the size, age, and quality of the beans (usually 4-6 hours)
  • Season with salt, cumin, lemon juice. Drizzle with a a generous amount of olive oil and add your favorite toppings