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Interesting thing, there are more types of broad beans, in my country typical are broad beans with big seeds. The variety with small seeds like on your picture is considered horse bean / field bean and is used either as cover crop or its seeds are harvested to feed animals. When I saw them as kid / teen on the fields, I always eyed them, wondering, whether they'd be edible or not, but when I asked people, they always said it's only for animal consumption, not for humans. This variety has smaller seeds, probably making harvesting harder, but it also always seemed more immune to diseases and pests, so I assumed it's more ancient / wild variety. 🤔 Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century. Along with falafel and koshari, foul mudammas--also known as ful medames--is the daily grub of the Egyptian people. A humble but tasty vegan meal made of fava beans and served for late breakfast, lunch or even dinner. From humble beginnings, we started selling three SKU’s, mainly California canned fruits…then we introduced to the Middle East a quality canned Fava Beans from California. It was our first big success. We were competing with local and imported Chinese canned goods brands. The market demanded quality products at a fair price and responded accordingly. We followed up on our success by introducing a variety of recipes of canned favas. We developed these products to suit the local tastes of the countries we served. Our creativity was rewarded and our products were a hit in the marketplace.
Fresh fava beans, also known as broad beans, come in bright bean pods and can be used in many beautiful spring salads and dishes. Sadly, fresh fava beans have a super short season, so you are more likely to find them dry or canned. And as far as texture and flavor, favas are one of the tastiest, meaty bean varieties around--creamy, buttery texture and a lovely, nutty flavor. If you have cooked fava beans that are plain, those can last in the fridge a couple more days. Be sure the fava beans are fully cooled before storing in the fridge.You can refrigerate foul mudammas (that's been seasoned and jazzed up with fresh toppings) in a tight-lid glass container for about 2 days (maybe 3 at most). Bring to room temperature and enjoy with pita bread. We then entered into a licensing agreement with a local company Kuwait Food Company and built a premier food processing plant in Dubai. May seem like a small component of this recipe, but you'll need a generous drizzle of quality extra virgin olive oil. The EVOO will add flavor and provide that velvety finish to the stewed fava beans. I used Early Harvest Greek extra virgin olive oil 4. Fresh toppings For this recipe, you'll need to use canned or already cooked fava beans. I am using canned fava beans here for a short cut (2 cans of fava beans or 3 cups). Foul mudammas is basically stewed fava beans (or broad beans), typically seasoned with a little ground cumin and finished with good extra virgin olive oil. Egyptians serve with warm pita bread and jazz it up with lemon juice, fresh veggies and herbs.
Our strength is innovation. We are continually striving to create more new products that are "ready to eat" and yet fit the local taste. An example of one of our products is Fava Beans, we pioneered the creation of ten flavors and recipes to fit the various local tastes. We were also the first company to introduce white lacquered cans in the Middle East thus providing the consumer with rust-free cans. Today we remain the #1 brand in the world for fava beans. The flavor makers in this recipe are decidedly Mediterranean. We start with a pinch of fragrant ground cumin, which adds great depth and aids with digestion. Foul mudammas, pronounced "fool mudammas," is a popular vegan dish throughout the Middle East and the Levant, but it is actually considered Egypt's national dish.
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Our fava beans were and still are our main product line but over the past years, we have expanded our range. We have introduced over 200 items to the market. Our tuna is now one of the best in the market and we maintain significant market share positions across most markets in the Middle East. Our Ready-to-Eat appetizer line includes favorites such as our Stuffed Vine Leaves and our Giant Beans in Tomato Sauce along with other authentic recipes. Our product range also includes great canned and bottled fruits, vegetables, juices, olives, olive oil, salad dressings and many other items. In 2018 we celebrated our one billionth can produced! We are pleased to say that more than one million families across the Middle East eat our products daily. I don't blame older people for avoiding smaller variety / varieties, though, and calling it animal food. The post WW2 trauma is still present among generations born just before, during the war or shortly thereafter and due to food shortages people ate whatever they could and many of them pass down that trauma onto next generations. For the same reason the rutabaga aka swede aka Swedish turnip is still considered animal food here and many people literally shudder when someone mentions wanting to eat it. 😅 Meanwhile swede makes perfect mash, alone or with potatoes, is as filling as them and has this delicious taste of cruciferous vegetables, it’s as if I put cooked broccoli or cabbage into potato mash. But, if you want to make foul from scratch, you can start with 1 cup dry fava beans. You'll need to soak the beans overnight. Drain fully, then cook in plenty of water for about 1 hour or so until tender (see recipe notes.) 2. Seasoning & lemon garlic sauce with chili peppers
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