Why It Works
- Toasting cumin seeds, then mashing them with garlic and chile flakes in a mortar and pestle releases maximum flavor.
- Replacing some of the bean broth with olive oil makes for an intense grassy and pungent base for an abundance of spices and garlic.
Ful medames, stewed fava beans, is a staple dish all over the Levant. Some versions are mild-mannered and comforting. This one, loaded with olive oil, lemon, garlic, cumin, and a kick of chile flakes, is anything but. Serve it as a bean stew or mash up the beans and use it as a high octane dip.
4 cloves garlic
1 1/2 teaspoons cumin seeds, freshly toasted
2 teaspoons chile flakes
2 (15-ounce) cans fava beans
3/4 cup extra-virgin olive oil, plus more for serving
1 tablespoon tahini
3 to 4 tablespoons lemon juice from 2 lemons, or more to taste
Put garlic cloves, cumin seeds, chile flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince garlic very fine.
Empty one can of fava beans (with liquid) into a medium saucepan; drain second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
Add lemon juice and salt to taste. If desired, mash one third of beans with a potato masher for a thicker stew, or mash all beans for a rich dip. Serve with additional olive oil at the table.
Mortar and pestle (recommended but not required; see step 1)
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 12g||43%|
|Total Sugars 4g|
|Vitamin C 7mg||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|