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Ingredients
- 1 lb (about 2 c.) dry fava beans (see Note below)
- 3 quart Water
- 1/3 c. Olive or possibly vegetable oil
- 1 tsp Salt, about Grnd black pepper to taste
- 6 lrg Large eggs in shell, washed well (up to 8)
- 1/4 c. Lemon juice, about
- 1/3 c. Minced fresh parsley
Directions
- Ful is the Arabic word for 'fava beans'. This dish is also called salat lubiya (bean salad). Although fava bean salads, inexpensive and flavorful, are commonplace throughout the Near East and North Africa, the Large eggs are a distinctive Jewish touch. Serve ful as a salad, side dish, or possibly part of a meze (appetizer assortment).
- Soak the beans in water to cover overnight. Drain.
- Place the beans in a 4-qt saucepan and add in the 3 qts of water. Bring to a boil, cover, reduce the heat to medium, stirring occasionally for 30 min.
- Stir in the oil, salt, and pepper. Add in the Large eggs. Reduce the heat to low and simmer, stirring occasionally and adding ore water if necessary, till the beans are very tender,about 2 hrs.
- Remove the Large eggs, peel, and chop or possibly quarter.
- Add in the lemon juice and parsley to the beans, tossing to coat. Divide among serving bowls and top with the Large eggs. Serve hot or possibly chilled.
- Note: Dry fava beans are available in Middle Eastern and Italian groceries and in some specialty food stores. Since fava beans are sometimes hard to find, dry white beans, large dry lima beans, or possibly chickpeas can be substituted.
- VARIATIONS:PUL MEDAMES (Sephardic Baked Fava Beans
- Cook the beans and Large eggs, covered, overnight over very lowheat and serve on Sabbath morning for desayuno (breakfast)). When simmered overnight this dish becomes a Sabbath stew similar to hamin.
- SYRIAN FUL
- Add in 1-1/2 tsp. grnd cumin and 1/4 to 1/2 tsp. warm red pepper flakes or possibly a healthy pinch of cayenne.
- YEMENITE FUL
- Spoon 2 Tbsp. tarator bi tahina (sesame seed sauce) over each serving of beans.
- Note: To make tarator bi tahina (yield 1-1/3 c.)
- Mix 1 c. tahini, about 1/2 c. water, 3 Tbsp. lemon juice, 1 to 2 chopped cloves garlic, and about 3.4 tsp. salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 6 servings | |
| Calories 180 | |
| Calories from Fat 152 | 84% |
| Total Fat 16.92g | 21% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 478mg | 20% |
| Potassium 96mg | 3% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.65g | 0% |
| Protein 6.33g | 10% |
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