Lima Beans Ful Medames

Name: Lima Beans Ful Medames
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 1/2 cups dry Lima or Butter or Field Beans; 1 tbsp Butter; 1 tbsp Oil; 1 large chopped Onion; 2 chopped Tomatoes; 1/2 tsp Cumin powder; 1 tsp Red Chilli powder; 3-4 minced cloves of Garlic; 1 tsp Salt or to taste; 1 tsp Lemon juice; 2-3 tbsp chopped Coriander or Parsley

ZMA @zesty5

#brf
#Egyptian
#cookpadindia
#innovative
Ful Medames or mashed Fava Beans is an ancient dish originating in Egypt and migrating to other Countries like Sudan, Iraq, Morocco, Ethiopia and Lebanon. It is traditionally made by mashing Fava Beans cooked with Cumin, Garlic and Olive Oil.
In this innovative take on the Ful Medames, I have used dry Lima or Butter Beans instead.

The rest of the recipe remains as authentic as possible. I have not used canned variety here. Instead have opted for dry one's soaking them overnight for best results. Indulge in this super healthy and nutritious Breakfast on any day with your loved ones besides you. You will love this variation for sure. Do give it a try for your families.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

1 1/2 cupsdry Lima or Butter or Field Beans
1 tbspButter
1 tbspOil
1large chopped Onion
2chopped Tomatoes
1/2 tspCumin powder
1 tspRed Chilli powder
3-4minced cloves of Garlic
1 tspSalt or to taste
1 tspLemon juice
2-3 tbspchopped Coriander or Parsley

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Steps

25-30 minutes

1

Wash and soak dry lima beans in enough water overnight. Drain and set aside next day first thing when you start your meal preparations. Pressure cook for best results.
2

In a cooking pot, heat oil. To this add chopped garlic and onion. Saute this on a low to medium high heat. Once the onion gets slightly brown, add the chopped tomatoes. Cook until soft and mushy.
3

Next is to add the lima beans followed by the powdered spices. After 10-12 minutes of simmering with a lid on, adjust salt as needed. The beans are not whole and intact. That's the whole point. The authentic recipe calls for mashing the beans. This is what gives this stew a great look and texture. Mash them so that they are not whole. As it simmers, the stew becomes so very thick and mushy. That's it. Squeeze some lemon juice too.
4

Garnish with chopped parsley or coriander as desired. Serve hot alongside rotis or chapatis or baladi which is nothing but pita. Don't forget to drizzle olive oil on top before serving. It tastes heavenly. Enjoy!

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ZMA @zesty5

on June 07, 2024 06:57

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.