Sudanese Ful Medames

• 2 cups dried fava beans
• 4 cups water (for soaking)
• 4 cups water (for cooking)
• 4 cloves garlic, minced
• ¼ cup extra-virgin olive oil
• Juice of 1 lemon
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt, to taste
• Optional toppings: chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, feta cheese

Ingredients for 4 servings (2.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse the dried fava beans under cold water and then place them in a large pot. Add 4 cups of water to the pot and let the beans soak overnight, or for at least 8 hours. This helps soften the beans and reduce the cooking time.

2. 2

   Drain the soaked fava beans and rinse them under cold water. Return the beans to the pot and add 4 cups of fresh water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the beans simmer for about 1–1½ hours, or until they become tender. Stir occasionally and skim off any foam that forms on the surface.

   Stovetop
3. 3

   Once the beans are tender, drain them using a colander or strainer and transfer them to a mixing bowl. Add minced garlic, extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and salt to the bowl. Mix everything together, ensuring that the beans are coated evenly with the seasoning.

4. 4

   For a smoother consistency, you can use a fork or a potato masher to lightly mash some of the beans. This step is optional and can be adjusted according to your preference.

5. 5

   Transfer the seasoned ful medames to a serving dish. Ful medames can be enjoyed warm or at room temperature. You can serve it with a variety of optional toppings such as chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, or crumbled feta cheese. It is commonly served with bread or as a side dish alongside other Sudanese specialties.