Ful Medames

• 1 lb small egyptian dried fava beans, soaked overnight
• 3 lemons, juice of
• 1 head garlic, halved
• salt
• 1 bunch scallion, trimmed
• 1/2 cup extra virgin olive oil
• fresh ground black pepper

1. Drain the beans and place in a large saucepan.
2. Add 7 cups of water and bring to a boil over medium-high heat.
3. Reduce the heat to low and add the juice of 1 lemon, the garlic and the salt.
4. Cover and simmer over low heat (the beans will retain their shape only if cooked slowly) until the beans are soft-- moist but not soupy-- about 12 hours.
5. You should do this ideally in the crock pot.
6. Check occasionally and add water if the beans become dry.
7. Twenty minutes before serving, chop the scallions and combine with the remaining lemon juice.
8. Stir in the oil, season with salt and pepper, and set aside.
9. Discard the garlic and gently stir the lemon mixture into the beans.
10. Adjust seasoning.
11. Spoon into bowls, mash slightly.
12. Serve warm with pita bread.

egyptian dried, lemons, garlic, salt, scallion, extra virgin olive oil, fresh ground black pepper

Taken from www.food.com/recipe/ful-medames-107188 (may not work)