>> title: Ful Medames
>> category: Rice, Beans & Grains
>> tags: fava beans, egyptian, breakfast, cumin, vegan
>> counters: Shawarma Counter
>> aka: ful medames, foul medames, foul mudammas, ful mudammas, fool medames, ful, foul, fava beans, Egyptian breakfast beans
>> pairs-with: pita-bread, labneh, kabis
>> servings: 4
>> time: 14 hr
>> slack: unforgiving — the twelve-hour soak is not the tender; a fava that still resists a spoon wants another half hour, not the clock you planned
>> washing-up: the saucepan, a bowl to soak the beans in, a colander to drain them

>> step: soak the dried fava 12 hr
Cover @dried fava beans{1 1/2%cups}(300 g; small brown ful, not the big pale broad bean) with cold water by four inches and ~soak{12%hr}.

>> step: simmer 1 1/2 hr until collapsing
Simmer @&(~1)soaked beans{}(drained) in fresh water with @bay leaf{1} and @baking soda{1/4%tsp} in a covered #saucepan{} ~simmer{1 1/2%hr}, topping up as needed, until a bean flattens under a spoon.

>> step: crush half against the pan
Crush about half of @&(~1)cooked beans{} against the side of the pan with a spoon and leave the rest whole, holding back a ladle of the cooking water and stirring it back in.

>> step: dress with lemon, oil and cumin
Dress @&(~1)crushed beans{} with @lemon juice{3%Tbs}(45 mL), @extra-virgin olive oil{1/4%cup}(60 mL), @garlic{2%cloves}(crushed to a paste), @ground cumin{2%tsp} and @kosher salt{1 1/2%tsp}, stirring hard so it goes glossy.

>> step: build the top, finish at the table
Turn @&(~1)dressed ful{} into a shallow bowl and build @ripe tomato{1}(diced), @flat-leaf parsley{1/4%cup}(chopped), @red onion{1/4}(diced fine) and @extra-virgin olive oil{2%Tbs}(30 mL) over the top, with @lemon{1}(in wedges) and more cumin alongside.