Greek-Style Foul Medames

Tender beans mashed into a rustic texture, brightened with fresh garlic and sharp lemon. A generous pour of olive oil creates a smooth, rich finish.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 541
• Protein: 39 g
• Carbs: 50 g
• Fat: 17 g

Ingredients

• 500 g Fresh peeled fava bean ( dried )
• 3 piece Garlic ( crushed into a paste )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 piece Flat-leaf parsley ( finely chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Dried brown fava beans (Foul) ( soaked overnight )

Instructions

1. Preparing and cooking the beans

   After soaking the brown beans (foul) overnight, rinse them and place in a pot with the peeled beans. Cover with cold water, bring to a boil, then lower the heat. Simmer until both types of beans are very tender and mash easily.

2. Seasoning and mashing

   Drain the beans, reserving some cooking liquid. Add crushed garlic, ground cumin, and salt. Mash roughly with a fork to obtain a thick puree with some visible chunks.

3. Lemon and oil finish

   Stir in the lemon juice. Drizzle olive oil over the top until it coats the preparation. Sprinkle with chopped flat-leaf parsley before serving warm.

Chef's tips

• Do not drain the beans too much, the starch-rich cooking water helps bind the sauce.
• Use a high-quality olive oil with character; it provides all the fruitiness to the dish.

Storage

Keep for 3 days in the refrigerator in an airtight container. Add a drizzle of oil before reheating.