For those of you who are familiar with ful medames, please please please try this recipe from scratch. I too have fallen to the convenience of eating ful medames from a can. And although it is easier to make ful medames from a can, this recipe is so much better and it’s freezer-friendly!
Yes, you heard me correctly- it’s freezer-friendly! Which means that it takes the same amount of time to prepare as a can of ful medames.
This recipe batch cooks enough ful for about 16 servings. You can store the foul moudamas in any amount that suits your needs. I usually go with storing the ful medames in bags enough for 4 servings.
Ingredients for Ful Medames From Scratch
- Dried beans: This recipe needs dried fava beans, dried chickpeas, and dried red lentils. There are a couple of variations for dried fava beans, so you need to make sure you get the right thing. You want to use dried fava beans that have a brownish outer skin covering the bean, not the split dried fava beans that are used for ta’ameya (falafel). Also, these fava beans should be medium to small-sized. There are some dried fava beans that are very large. You can see the different beans in the photo below in order to get the relative size and appearance.
- Vegetables: Add chopped carrots, tomatoes, and roughly chopped garlic with the beans while they cook in the pressure cooker.
Tips for Making Foul Mudamas in a Pressure Cooker
- Use a pressure cooker: Duh! If you cook this recipe the traditional way, it will take around 4 hours. I use my instant pot pressure cooker and the beans are ready in 1.5 hours. Need I say more?
- Drain beans: Once the beans are finished cooking, strain the bean mixture using a strainer. Save some of the bean juice (about 1/2 a cup) to add back to the beans.
- Soak the beans: Don’t skip this step! The beans need some time to swell and soften prior to cooking. At a minimum, soak the beans for 6 hours, but ideally, you can soak the beans overnight. Also, you need to add about 1/2 tsp of baking soda to the soaking beans to help soften up the outer skin of the beans.
Make the Ful Medames Dip
Up until this point, all we have done is make the beans. Now, we need to season and prepare the ful medames dip as the amazing breakfast dish that it is.
If you are starting with frozen ful medames, the only thing you need to do is reheat the ful medames in a nonstick skillet over medium heat with about 1/2 cup of water. You can cut away the freezer-friendly storage bag with some scissors or defrost the frozen ful bag in some water.
To make the ful medames dip add chopped cucumbers, tomatoes, onions, mashed garlic, tahini, lime, ground cumin, salt, pepper, and some extra virgin olive oil. For the full recipe instructions, refer to the recipe card.
How to Store Ful Medames in the Freezer
You can store the ful beans, not the bean dip, in the freezer. The bean dip has the chopped cucumbers, tomatoes, and onions which doesn’t freeze well. I recommend preparing the ful medames dip fresh every time.
Let the ful beans cool to room temperature. Scoop the mixture into a freezer-friendly bag. Label the bag with the contents and date. Stack the bags flat on top of each other in the freezer.
Other Breakfast Recipes to Try
- Baked Falafel
- Ful Toast
- Strawberry Smoothie with Banana and Pineapple
- Homemade Pita Bread to go with the foul moudamas dip
Ful medames (foul moudamas) is a very popular breakfast dish in Egypt. This freezer-friendly recipe is made using a pressure cooker.
Homemade Ful Beans
- 350 gr/ 12 oz. of dried foul beans (fava beans)
- 1 cup of dried chickpeas
- 1/2 cup of red lentils
- 1 medium tomato
- 3 medium carrots
- 5 cloves of garlic
- 1/2 tsp baking soda
Ful Medames Dip
- 4 cups of cooked ful medames beans
- 1 cup chopped tomatoes
- 1 cup chopped cucumber
- 2 cloves of fresh garlic
- 1 lime
- 2 tbsp of tahini
- 2 tbsp of olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
Make the Ful Beans
- In a large pot, add the dried fava beans, dried chickpeas, and lentils. Fill the pot with water covering the beans with at least 3 inches of water and add the soda. Soak the beans for 6 hours.
- Drain the beans. Add the beans to the pressure cooker pot.
- Peel and roughly chop the carrots. Chop the tomato. Peel and chop the garlic. Add the vegetables to the pressure cooker pot.
- Fill the pressure cooker pot with water covering the beans by at least 2.5 inches.
- If using an Instant Pot, cook the beans on high for 1 hour 30 minutes. If using a stovetop pressure cooker, cook for 1 hour and 30 minutes as well. If using a regular pot, bring to a boil then turn down the heat to medium and cover. Cook on medium heat for about 4 to 5 hours. You will need to check the water levels if using a regular pot to make sure they don’t get too low. The beans are finished cooking when they are easy to mush with a fork.
- Release the pressure from the pressure cooker.
- Drain the beans in a strainer and reserve just a little bit of the bean cooking liquid.
- Store the cooked beans into freezer-friendly storage bags.
Make the Ful Medames Dip
- Add 4 cups of the ful medames to a bowl. Mash everything together using a fork.
- Chop the tomato and cucumber. Mash the garlic with some salt using a mortar and pestle. Squeeze the lime.
- Add the tahini, mashed garlic, lime juice, ground cumin, salt, and pepper to taste. Mix with the mashed beans.
- Add the chopped tomatoes and cucumbers. Mix all together.
- Add the olive oil on top.
- If you don’t have a pressure cooker, you can cook the beans on the stovetop in a large pot on medium heat covered for about 4 hours. Make sure there is a generous amount of water at all times, so the beans don’t burn. I keep the water level between 2 inches and 3 inches.
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: Egyptian
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2 g
- Sodium: 217 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: foul moudamas, ful medames, foul moudammas, mudamas, fava bean dip, egyptian ful, egyptian foul beans