Ful Medames (Fava Bean Stew)
Why this recipe works
- Fast from cooked beans: Using cooked fava beans keeps the method simple while still allowing the stew to thicken and absorb the seasoning.
- Bright, balanced flavour: Lemon juice cuts through the olive oil and earthy beans, keeping the stew lively rather than heavy.
- Easy to serve simply: Fresh tomato, parsley and extra olive oil give enough contrast for a complete bowl, with flatbread or other sides optional.
Get the most out of this recipe
Authenticity notes
- Breakfast tradition: Ful medames is widely eaten as a warm breakfast dish across Egypt and the wider Middle East, often served with bread and fresh garnishes.
- Home-style texture: This version keeps the beans thick and partly mashed, giving the stew body while leaving some texture in the bowl.
Ingredient notes
- Use cooked fava beans: Cooked, drained fava beans make this a quick stew; rinse them first if they taste particularly salty or briny.
- Balance with lemon: Add lemon to taste at the end so the stew stays bright without overpowering the beans and cumin.
- Keep the heat gentle: Chilli flakes add a subtle lift, while paprika gives warmth and colour with very little heat.
Texture tips
- For a thicker stew: Mash more of the beans against the side of the pan and let the mixture simmer gently until spoonable.
- For a looser consistency: Add water gradually during simmering, stirring well before adding more so the stew does not become watery.
Make-ahead tips
- Keep garnishes fresh: Refrigerate the bean stew separately and add the tomato, parsley and final olive oil after reheating.
- Reheat gently: Warm in a saucepan with a splash of water, stirring until piping hot and loosened to your preferred texture.
- Freeze the bean base: The cooked bean stew can be frozen, but fresh toppings are best added only after reheating.
Equipment you'll need
Ingredients
Instructions
- Put the fava beans in a saucepan with 200 ml water and bring to a gentle simmer over medium heat. Cook for 10 minutes, stirring now and then, until hot and starting to break down.
- Peel and crush the garlic. Stir it into the beans with the cumin and salt, then mash with the back of a wooden spoon until you have a thick, spoonable stew; add a splash more water if it seems dry.
- Squeeze in the lemon juice and stir in most of the olive oil. Simmer gently for 5 minutes until the flavours meld, then taste and adjust with a little more salt or lemon if needed.
- Dice the tomato and finely chop the parsley. Spoon the ful into bowls, top with the tomato and parsley, then finish with the chilli flakes and the remaining olive oil.
Recipe notes
Tips
- For the best texture, keep the simmer gentle so the beans soften without drying out; add small splashes of water as needed.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the stew is piping hot throughout before serving.
Substitutions
- Replace fresh parsley with fresh coriander for a different herbal finish.
- Replace chilli flakes with a pinch of ground paprika for warmth without much heat.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat in a saucepan with a splash of water over low heat, stirring, until piping hot; add the tomato and parsley fresh after reheating for the brightest flavour.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
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