This is one of my husband’s favorite lunch, Foul Mudammas. The recipe may be made with several variation—the addition of crushed garlic, minced green chilies, a sprinkle of allspice or cumin, chopped parsley or mint, and chopped onion or green onion.

The fava beans may be left whole or alternatively leaving some whole and some mashed. The size of the bean also matters. We prefer a medium to small bean for this dish which tends to be tender and creamy. The size also mixes better with the tomato to make the prefect mouthful.

No matter which combination of ingredients you decide on, the basic recipe always has the signature combination of lemon juice, extra virgin olive oil, and the juices from the tomato. The flavor is bright, fresh, and makes the perfect bowlful for lunch.

Fava Beans in Oil

by Julie Awad

2 Servings

PREP

15 mins

COOK

10 mins

Ingredients

2 cups canned fava beans (16 oz)

1 cup water, to cover beans

1 plum tomato, chopped

1 green onion, minced

6 fresh mint leaves, torn into pieces

1 garlic clove, minced

dash allspice

kosher salt, to taste

1 whole lemon, juiced

2 tablespoons extra virgin olive oil

Method

Place drained and rinsed beans in a small pot and add water to cover. Heat the pot on medium to warm the beans. Avoid boiling which will cause the skins to split and the bean to become mushy. Drain and remove from heat.

Meanwhile, add the chopped tomato, green onion, and garlic (if using) in a medium sized bowl. Add warmed beans, lemon juice, allspice, salt, and mint.

Gradually pour about 2 tablespoons of olive oil or more (the mixture should be juicy). Gently stir to mix all the ingredients. Taste and adjust the seasoning if needed. Serve warm with Lebanese bread.