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.

Starting with canned or already cooked fava beans, there are three simple steps to make fava beans: warm up the beans and smash them, add flavor, top with fresh veggies. 1. Heat, mash and season fava beans Top the foul mudammas with fresh parsley, diced tomatoes, and a few slices of hot peppers, if you like. Serve with a side of warm pita bread (see more about how to serve it below.) I love adding a good bunch of fresh parsley and some diced tomatoes on top. Some people like adding chopped onions, but I prefer to serve green onions on the side.

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. In 1989 we built the most modern bean processing facility in the Middle East. Only the finest selection of bean crops, and best quality spices are used to produce our famous bean delicacies which are exported to more than twenty countries around the world. 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.

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. 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 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.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. 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. Like many beans and legumes, fava beans are an excellent source of fiber and provide protein and iron. 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.

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.

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. But the bold flavors in this simple fava bean stew come from a spicy sauce made with crushed garlic, chili peppers and fresh lemon juice. After graduating with a Food Science degree from California Polytechnic University, in California, Mr. Fouad El-Abd had the good fortune to work for a food machinery company where he gained knowledge and experience in the food production industry. He traveled all over the world visiting food processing facilities and was responsible for selling machinery to the Middle East. Then, thirty years ago he had the opportunity to start a small food company in California to supply the Middle East, Far East, and Africa with quality canned goods from the U.S.A. Thus, the California Garden brand was born. 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.