Ful Medames

Preparación

1. cocer a fuego lento8 min
   beans very tender and liquid reduced to a shallow coating
   Warm the fava beans with a few tablespoons of their reserved liquid over gentle heat. Simmer until the beans are fully tender; excess water makes the finished ful thin instead of creamy.
2. machacar3 min
   roughly half the beans broken down, half still distinct
   Mash part of the beans directly in the pan, leaving plenty whole. The released starch should thicken the remaining liquid without turning the dish into a smooth puree.
3. sazonar2 min
   garlic and cumin evenly distributed
   Stir in garlic, cumin and salt while the beans are hot. Add a spoonful of reserved liquid only if the mixture is too stiff to spoon.
4. mezclar2 min
   bright, rich and spoonable
   Remove from the heat and fold in lemon juice and most of the olive oil. Finishing the acid and oil late preserves their brightness instead of cooking them flat.
5. top1 min
   surface glossy and herb-flecked
   Spoon into a shallow bowl, drizzle with the remaining olive oil and scatter with parsley. Serve hot or warm with bread if desired.