Ful Medames Spiced White Beans

Sort and rinse the white beans, discarding any debris. Soak beans in water overnight or quick-soak by boiling for 2 minutes then resting covered for 1 hour.

Drain soaked beans and add to a large pot with 6 cups fresh water. Bring to a boil, reduce heat, and simmer uncovered for 45-60 minutes until beans are tender but not falling apart. Reserve 2 cups of cooking liquid.

Drain soaked beans and add to a large pot with 8 cups fresh water. Bring to a boil, reduce heat, and simmer uncovered for 45-90 minutes until beans are tender but not falling apart. (Cooking time varies by bean age and variety—taste test after 45 minutes and continue if needed.) Reserve 2 cups of cooking liquid.

While beans simmer, dice the yellow onion and mince the garlic. Core and roughly chop the tomatoes.

Heat olive oil in a deep skillet or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 8 minutes.

Add minced garlic and cook 1 minute until fragrant. Stir in chopped tomatoes and cook down for 5 minutes until they break into a sauce.

To the tomato-onion base, add cumin, paprika, cayenne, and salt. Stir to coat everything in the spice blend and cook for 1 minute to bloom the flavors.

Add the cooked beans along with 1 cup of reserved cooking liquid. Stir gently to combine the beans with the spiced tomato base.

Simmer the bean mixture on low heat for 15-20 minutes, stirring occasionally, until the liquid thickens and coats the beans. Add more cooking liquid if needed for desired consistency.

Remove from heat. Squeeze fresh lemon juice over the beans and drizzle with additional olive oil. Taste and adjust salt and spices as needed.

Finely chop parsley and sprinkle generously over the top. Serve warm with crusty bread, Ethiopian injera, or over white rice for a communal gathering.