Ful Medames - a vegan, slow cooker recipe
Okay, so this bowl of lumpy, brown beans is not going to win any awards for beauty, but taste...taste is a different matter. Ful medames are filling, comforting, rich, and delicious. I'm not kidding when I say they'll warm your heart.
So, what is ful? It's a staple, comfort food served across the Middle East and North Africa often eaten for breakfast. Every country, and even some cities, have their own recipe for ful. Some put different spices or vegetables in, but I'm giving you a standard, simple recipe that you can embellish.
It took me awhile to come around to ful. The first time I tried it I was a high school student on a trip to Egypt staying with an exchange family. They served me ful medames for breakfast and I was like, what the what is this and can I just have some corn flakes? I was such a little dummy. :)
Recently, I've come around to the ful plus hummus combo - I wholeheartedly recommend it. You spread hummus thinly around a bowl - like a hummus moat - and then you fill your moat with ful. And then you eat it all with warm pita. It's one of my favorite breakfasts.
I'm becoming a slow cooker fiend these days and I knew I had to make this as a slow cooker recipe. If you don't want to make this in the slow cooker, just simmer it on the stovetop for 2.5 to 3 hours and then blend.
I hope you enjoy this dead easy + delicious recipe!
Slow Cooker Ful Medames
Makes 4 servings | Prep Time: 5 minutes | Total Time: 8 to 8.5 hours
2 (14.5 ounce) cans fava beans, drained and rinsed
3 cloves garlic, minced
1 red onion, sliced
1 1/2 cups water
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt
Optional - tomatoes, sliced cucumbers, pita bread
Add all ingredients to a slow cooker and cook for 8 to 8.5 hours on low.
After cooking, transfer the contents to a blender. Blend on low for 15 seconds or pulse 3 to 4 times, till the mixture is mostly blended.
Transfer to bowls and serve warm, with cucumbers, tomatoes, and/or warm pita bread.