Mashed Favas
Ful Medames
Makes: 4 servings
Time: About 1 hour
M V
A staple in Egypt and elsewhere, and a true classic, this is a perfect use for favas and a great mashed potato substitute, with lots of possibilities; see the list, below. I love it for breakfast, with a little raw onion and loads of lemon.
Other beans you can use: dried limas, cranberry
- 8 ounces (1 cup) dried peeled and split fava beans, rinsed and picked over
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- Salt and pepper
- ⅓ cup olive oil for serving
- 2 tablespoons fresh lemon juice for serving
- Put the beans in a medium saucepan with water to cover. Bring to a boil over high heat, then turn the heat down so the liquid simmers steadily but not violently. Cover partially. When the beans begin to soften, after about 30 minutes, add the onion, carrot, celery, and a good pinch salt and pepper. Continue to cook, stirring occasionally, until the beans are very soft, about 1 hour; add water if necessary.
- When the beans are done, drain them. Mash the beans and vegetables with a potato masher or wooden spoon, or put them through a ricer or food mill. Adjust the seasoning, then drizzle with the oil and lemon juice and serve.
10 Additions to Mashed Favas
Many of these can be used in combination; lemon zest, shallots, and lemon juice, drizzled with olive oil and sprinkled with parsley, for example, are super.
- Chopped fresh herbs like parsley, basil, cilantro, chives, tarragon, chervil, dill, or mint
- Grated lemon zest
- Sautéed or Roasted Garlic (page 205)
- Chopped fresh tomatoes
- Crumbled feta cheese
- Roasted or boiled potato
- Chopped steamed broccoli
- Chopped steamed or roasted cauliflower
- Cooked and chopped greens like dandelion, escarole, collards, kale, spinach, mustard, or broccoli raab
- Chopped shallot or mild onion