For those of you who are familiar with ful medames (aka foul moudamas), 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! This means that it takes the same amount of time to prepare as a can of ful medames.
This recipe batch cooks enough beans for about 16 servings. You can store the ful medames in any amount that suits your needs. I usually go with storing the ful medames in bags enough for 4 servings.
Ingredients You'll Need:
- 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 and Tricks
- 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 ½ 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 ½ tsp of baking soda to the soaking beans to help soften up the outer skin of the beans.
How To Make 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 ½ 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 fava bean 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 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.