Bean Stew Recipe

Traditionally eaten for breakfast (often with eggs!), full medames is a tasty and spicy stew as well as the national dish of Egypt. Another delicious recipe by Hodmedod’s.

Cooking Time: Preparation time overnight (if necessary), cooking time approx 1 hr

Serves: 6, medium difficulty


500g dried fava beans (or 4 cans)

25g coriander

10g parsley

Quarter tsp cayenne pepper

Quarter tsp cinnamon

1.5 heaped tsp cumin

1.5 heaped tsp sugar

300ml tomato passata

1 heaped tsp tomato paste

Juice of 1 large lemon

1 clove garlic

1 small red onion

1 small chilli

50ml sunflower oil (and extra for frying)

Pinch of salt


Equipment Needed: Pan, pressure cooker, chopping knife, wooden spoon

Dried beans will require soaking overnight. Drain them, cover with lots of water in a pan and cook until tender (approx 35-40 minutes in a pressure cooker, an hour or more if boiling). If using canned beans, simply drain and rinse.

Chop the onion and garlic until extremely fine and fry in a little oil. Chop the herbs and mix in with the oil, lemon juice, chilli and spices. Add the herb and spice mix to the onions and garlic and cook for a further few minutes.

Add the tomato paste and pasta as well as 100ml of water and cook for a few more minutes. Add the beans and continue simmering, taste and add sugar, salt and pepper as required for seasoning. The beans are now ready though you can leave them to reduce should you like a thicker sauce.

Best eaten straight away - extra tasty when eaten with pita bread, tomato salad and a fried egg!