Lebanese Foul Medames

Method

1. 1

   Warm the beans

   Put the fava beans and water in a saucepan over medium heat. Bring to a gentle simmer, then cook for 10 minutes, stirring now and then, until the beans are hot and beginning to soften.

2. 2

   Mash some beans

   Keep the pan over low heat for 2 minutes. Mash about a third of the beans against the side of the pan until the liquid looks creamy but most beans remain whole.

3. 3

   Season the foul

   Stir in the cumin, garlic, lemon juice, olive oil and salt over low heat for 2 minutes, until fragrant and well mixed.

4. 4

   Prepare the toppings

   While the beans simmer, mix the parsley, tomatoes and red onion in a small bowl. Set aside when the herbs are evenly distributed.

5. 5

   Serve

   Spoon the hot beans into bowls and top with the tomato mixture. Serve straight away with pitta bread.

Tips

• Stir occasionally as the beans warm so they heat evenly.
• Mash the beans against the side of the pan to control how creamy the mixture becomes.
• Prepare the tomato topping while the beans cook, then add it just before serving.

Swaps

• Use coriander instead of flat-leaf parsley.
• Use finely diced white onion instead of red onion.

Storing

Refrigerate leftover beans and toppings separately in airtight containers for up to 3 days. Reheat the beans gently on the hob, adding a splash of water if needed.