Fuul

Name: Fuul
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Somalie
Ingredients: 800 g canned cooked small brown fava beans, drained weight; 300 g chopped tomatoes; 130 g chopped onion; 3 minced garlic cloves; 20 ml olive oil; 1 tsp unsalted xawaash; 200 ml hot drinking water plus little if needed; 15 ml lemon juice; 15 g washed chopped coriander; Up to 2 g salt and little pepper

🫘 Four bowls of partly mashed fava beans with tomato, xawaash and lemon, a quick cooked-bean adaptation.

Ingredients

800 g canned cooked small brown fava beans, drained weight
300 g chopped tomatoes
130 g chopped onion
3 minced garlic cloves
20 ml olive oil
1 tsp unsalted xawaash
200 ml hot drinking water plus little if needed
15 ml lemon juice
15 g washed chopped coriander
Up to 2 g salt and little pepper

Preparation

Drain rinse and weigh 800 g cooked tender fava beans. Never use dry beans in this short method.

Soften onion in 20 ml oil five minutes; stir garlic and xawaash one minute without burning.

Add tomatoes, some salt and pepper. Cook medium low eight minutes until soft.

Add beans and 200 ml hot water. Partly mash with spoon or hand masher, retaining uneven texture.

Simmer ten minutes stirring bottom. Little water if needed; check hot throughout.

Add lemon and coriander, heat gently one minute, adjust salt and divide four bowls. Optional eggs and breads separate.