Entree: South Sudan – Northern Culinary Region – Ful Medames (Slow-simmered fava bean stew flavored with olive oil, lemon, garlic, and cumin, served warm with garnishes and bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 15 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) dried fava beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking the beans
- OR 3 cans (15 oz (425 g) each) cooked fava beans, drained and rinsed
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for drizzling
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 small red onion, finely chopped, approx. 2 oz (60 g)
- 1 medium tomato, diced, approx. 5 oz (140 g)
- 1/2 cup (75 g) chopped fresh parsley
- 4 hard-boiled eggs, approx. 7 oz (200 g) total, halved for serving (optional)
- Warm pita bread or flatbread for serving

Show original ingredient measurements

- 2 cups (400 g) dried fava beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking the beans
- OR 3 cans (15 oz / 425 g each) cooked fava beans, drained and rinsed
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for drizzling
- 3 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1 small red onion, finely chopped, approx. 2 oz (60 g)
- 1 medium tomato, diced, approx. 5 oz (140 g)
- 1/2 cup (75 g) chopped fresh parsley
- 4 hard-boiled eggs, approx. 200 g total, halved for serving (optional)
- Warm pita bread or flatbread for serving

Instructions

1. If using dried beans, place soaked and drained fava beans in a large pot with 6 cups (1.4 L) fresh water. Bring to a boil, then reduce to a gentle simmer and cook until very tender and breaking apart, 60–90 minutes; skim foam as needed. If using canned beans, heat gently in a pot with 1 cup (240 ml) water until warmed through.
2. Once beans are tender, reserve about 1 cup (240 ml) of cooking liquid and mash roughly with a potato masher or back of a spoon, leaving some whole beans for texture. Add reserved cooking liquid as needed to reach a creamy, stew-like consistency.
3. Stir in 1/3 cup (80 ml) olive oil, minced garlic, lemon juice, ground cumin, salt, and black pepper. Simmer gently 5–10 minutes to meld flavors, tasting and adjusting seasoning.
4. Transfer ful to a shallow serving bowl. Drizzle with additional olive oil and garnish with chopped red onion, diced tomato, and chopped parsley. Arrange halved hard-boiled eggs around the top if using.
5. Serve hot or warm with warm pita or flatbread for scooping.