1000 Foods (pgs. 708 – 709) for information, recipe is my own creation

            There’s no liver or chianti with these fava beans. To be honest, neither sounds appealing. The purpose of the liver is to filter toxins from the body, and supposedly chianti is a fairly dry wine. But fava beans on their own sound much better. Historically, most people across the Mediterranean and Middle East ate a largely vegetarian diet by necessity. Beans of all sorts provided essential protein and vitamins, which brings to mind an interesting story. Supposedly, the Ancient Greek mathematician Pythagoras hated beans but advocated a vegetarian diet. Balanced nutrition would still be possible if eggs and dairy were allowed, but Pythagoras definitely made things more difficult for himself.

            Supposedly, he even thought that beans were evil. Crazy as that probably sounds, there might have been a logical (okay, semi-logical) explanation. A small percentage of people don’t produce a particular enzyme that breaks down a chemical naturally occurring in fava beans. If someone with this gene does eat them, they become ill. Since this gene is most common in people living near the Mediterranean, Pythagoras likely knew a few people who suffered from it. It’s unclear why he decided that other types of beans were also evil, but maybe it was just a phobia. At a time and place where legumes were an essential source of protein, it would have been an unfortunate one.

            Fava beans, also called broad beans, have a long history in Egypt as a staple food, especially for the poor. Sometimes, when prices were high, the government would even subsidize them to ensure they remained affordable. Ful medames, a basic fava bean “porridge,” is often eaten for breakfast with a variety of toppings. The beans can be enhanced with butter, oil, onions, boiled eggs, and/or herbs, depending on what’s available and affordable. It seems like a strange choice for breakfast, but the protein helps keep you full until lunchtime. Some bread provides carbs for balance, as well as a vehicle for soaking up the juice. Pitas are the traditional choice.

            The beans, flavored with garlic and cumin and cooked until partially broken down, come to resemble refried beans. Combined with pita bread and assorted toppings, they bear a distinct resemblance to vegetarian tacos in a way, hence the description. While it’s a bit messy and time-consuming for breakfast, ful medames make a great vegetarian lunch or dinner, filling but fresh. And it’s customizable. Each person can add the toppings they wish.

            Ingredients:

• 1 large can (about 30 ounces) fava beans, drained and rinsed
• Water or broth
• 2 cloves garlic, crushed and minced
• ½ teaspoon cumin
• Pinch hot pepper flakes, to taste
• Salt and pepper to taste
• Bread for serving (especially pitas, lightly warmed in oven with olive oil and salt)

Toppings (optional):

• Flaxseed, olive, or untoasted sesame oil, or butter
• Chopped parsley and/or cilantro
• Minced onions, raw or sauteed, or scallions
• Lemon juice
• Plain yogurt
• Vegetables (I used radishes and cucumbers), chopped, with vinegar and lemon juice to cover and a pinch of salt, and marinated in refrigerator for a few hours
• Chopped hard-boiled eggs (I do not like them, but they are a common accompaniment, so enjoy (?) if desired)

            Directions:

1. Place drained beans, garlic, cumin, and hot pepper flakes in a small to medium saucepan. Add enough water or broth to cover, about 1 ½ cups.
2. Bring to a soft boil over medium heat, then reduce heat to low and simmer, uncovered, for about 20 minutes, stirring occasionally and gently breaking up the beans.
3. When the beans have the texture of refried beans, remove from heat and serve in bowls. Pass desired toppings and plenty of bread.
4. This recipe makes two good-sized servings, but is easy to multiply for larger groups. Make sure to have at least one pita per person.

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