Source: dLife

Also called Ful, this fava bean dish simmered with garlic, olive oil, and lemon juice is traditional throughout North Africa.

Servings

2 tsp olive oil
1 cup fresh chopped onion , finely
5 medium garlic cloves , minced or pressed
0.12 tsp salt
0.5 tsp spearmint, dried
1 tsp ground cumin
1 medium tomatoes , chopped (about 1 cup)
16 oz Beans, fava, mature, canned , drained and rinsed (1 3/4 cup)
1 tbsp fresh lemon juice , or more to taste
5 tbsp chopped parsley

1 Warm the oil in a saucepan. Add the onions, garlic, and salt, and cook on low heat, stirring occasionally. Cook until the onions are soft, about 5 minutes. Add the mint and cumin and saute for another 2 minutes, stirring constantly.
2 Stir in the tomatoes, cover, and cook for 5 minutes.
3 Add the beans and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the lemon juice and parsley. Serve hot or at room temperature.

Strongly recommend using fava beans imported from the Middle East, sometimes called ful medamas, which are smaller and are more appropriate for this recipe. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.