Ful Mudammas

Barriehie

Barriehie

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Hey badjak I've started on my stew today, at least the soaking part!
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One cup of dry beans weighed 155 g and after soaking weighed 327 g. That's 210% of dry weight, just about like the chickpeas which were at 212%.

After 20 minutes in the IP in high pressure cook mode they were done, like cooked into a gruel type consistency. Didn't taste funky and didn't look like any of the pictures either... Oops.
 
Barriehie said:
One cup of dry beans weighed 155 g and after soaking weighed 327 g. That's 210% of dry weight, just about like the chickpeas which were at 212%.

After 20 minutes in the IP in high pressure cook mode they were done, like cooked into a gruel type consistency. Didn't taste funky and didn't look like any of the pictures either... Oops.
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Did it taste okay though?
 
badjak said:
Did it taste okay though?
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So far it tastes pretty good! I've got a whole bulb of smashed garlic, 3 diced cayenne chili's, 2 diced green onions and some cumin in there simmering. The tomato, the lemon, and the EVOO are off to the side until serving. This could be a favorite! 🤤

Fish sauce might be a bit off for this pot, IMO.
 
I love this dish. I don't know if it's ok to do this, but I saw this thread and wondered which recipe you used, Barriehie. Found and hope it's ok to post a link on this thread.

Morning Glory said:
Well believe it or not I do have a recipe posted here. I'd completely fogotten about it as it was 9 years ago:

Recipe - Ful Medames
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Thx Morning Glory. Great, classic 💖

Broad beans are pricey in the us, usually found with Hispanic/Latin food ingredients, almost always peeled. I often simply use slow cooked large pinto beans which actually cook up the same way if you don't presoak (I never presoak any beans btw) and turn the requisite ful-like beautiful dark brown colour. Big bean eaters where I am, so we often have extra beans which I like ful medames style for breakfast.

For anyone not familiar with the dish this is a good read by Felicity Cloake on variations
How to make the perfect ful medames – recipe | Felicity Cloake's How to make the perfect...
 
Z-Cook said:
I love this dish. I don't know if it's ok to do this, but I saw this thread and wondered which recipe you used, Barriehie. Found and hope it's ok to post a link on this thread.


Thx Morning Glory. Great, classic 💖

Broad beans are pricey in the us, usually found with Hispanic/Latin food ingredients, almost always peeled. I often simply use slow cooked large pinto beans which actually cook up the same way if you don't presoak (I never presoak any beans btw) and turn the requisite ful-like beautiful dark brown colour. Big bean eaters where I am, so we often have extra beans which I like ful medames style for breakfast.

For anyone not familiar with the dish this is a good read by Felicity Cloake on variations
How to make the perfect ful medames – recipe | Felicity Cloake's How to make the perfect...
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The recipe link is in post #4 but I'll reiterate it here.

I forgot about MG's posted recipe and good note about the pinto beans for the price point and the egg variation.
 
Z-Cook said:
Broad beans are pricey in the us, usually found with Hispanic/Latin food ingredients, almost always peeled.
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Herein lies the problem in trying to replicate this dish. Its the skin of the beans and their dark brown colour (its a particular type of broad bean)which gives the dish its inimitable slighly bitter taste. Unpeeled fava beans or other types of bean don't have the same flavour.
 
Morning Glory said:
Herein lies the problem in trying to replicate this dish. Its the skin of the beans and their dark brown colour which gives the dish its inimitable slighly bitter taste. Unpeeled fava beans or other types of bean don't have the same flavour.
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Good point! I hadn't even thought of the skins as a contributor I thought you couldn't eat them. I found four bags total of Fava Beans here and they were all peeled. Not an enthralling enough bean to find and order online given the price point.
 
Morning Glory said:
Herein lies the problem in trying to replicate this dish. Its the skin of the beans and their dark brown colour (its a particular type of broad bean)which gives the dish its inimitable slighly bitter taste.
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This is true, but long, slow cooked pinto beans are pretty good IMO. I have an old style crockpot that I use only for beans which gives amazing results. If you cook unsoaked pinto beans for long enough (good 5-6 hours plus another hour or two after that) they turn deep brown and develop a very rich flavour and cooking liquid. Of course each type of bean has a unique flavour profile, but pintos cooked this way are really pretty comparably excellent!

I'm big on pretty authentic regional dishes, but sometimes certain ingredients can be difficult to source without a big faff if at all.

Unpeeled fava beans or other types of bean don't have the same flavour.
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Do you mean peeled?
 
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