Ful Medames

If using dried beans, rinse and soak overnight in cold water (or quick-soak: boil 2 minutes, rest 1 hour). Drain and rinse. If using canned beans, drain and rinse well.

Mince garlic, dice any add-in vegetables, and have lemon juice, spices, and oil measured and ready.

Heat 2 tbsp olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Do not brown.

Add the drained beans and stir to coat with oil and garlic, about 1 minute.

Pour in the vegetable broth or water (adjust quantity depending on desired thickness). Bring to a boil, then reduce heat to low.

Simmer for 90–120 minutes (dried beans) or 30 minutes (canned beans), stirring occasionally, until beans are very tender and begin to break down, forming a thick, creamy stew. If using an add-in vegetable, add it after 30 minutes of cooking.

Stir in the cumin, paprika, and any herb accent. Season generously with salt and black pepper to taste.

Stir in the lemon juice. Gently simmer for another 2 minutes to let flavors meld.

Ladle the stew into bowls. Drizzle with additional olive oil and tahini sauce (if using). Top with fresh diced tomato (or cucumber/radish) and fresh herbs.

Serve warm with warmed pita bread for scooping. Offer extra lemon wedges and hot sauce on the side if desired.