Vegan Instant Pot: Ful Mudammas Recipe

Vegan Instant Pot: Ful Mudammas Recipe - Use a couple cans of fava beans (or substitute a can of chickpeas or pinto beans) for this savory Egyptian breakfast dish. Traditional recipes run the gamut in preparation—you can simply heat the beans on their own, or, for more flavor, add vegetables and seasonings. I like to brown and sauté an onion before adding the beans, then top the finished dish with fresh vegetables for some contrast and crunch. Serve with wedges of whole-wheat pita bread (the fluffiest you can find) for scooping.

Serves 4
Vegan Instant Pot: Ful Mudammas Recipe

Ingredients for Vegan Instant Pot: Ful Mudammas Recipe:

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced
  • 1 cup low-sodium vegetable broth (this page)
  • 2 (15-ounce) cans fava beans, chickpeas, or pinto beans, rinsed and drained
  • 1 (14½-ounce) can diced tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cumin
  • Fine sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup sliced red onion
  • 4 radishes, sliced
  • ½ cup cherry tomatoes, quartered
  • Tahini or extra-virgin olive oil for drizzling
  • 4 rounds whole-wheat pita bread

Directions for Vegan Instant Pot: Ful Mudammas Recipe:

  1. Select the Sauté setting on the Instant Pot, add 2 tablespoons of the oil, and heat for 2 minutes. Add the onion and sauté for 8 minutes, until it’s beginning to brown and caramelize around the edges. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the fava beans. Add the tomatoes and their liquid on top, but do not stir them in.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. While the beans are cooking, in a small bowl, combine the garlic and lemon juice.
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the remaining 1 tablespoon oil, the lemon juice/garlic mixture, and the cumin. Taste for seasoning, and add salt, if needed. At this point, you can either serve the ful as is, or use an immersion blender to mash it to as chunky or smooth a consistency as you like.
  5. Ladle the ful into serving bowls and top with parsley, red onion, radishes, tomatoes, and a drizzle of tahini. Serve warm, with pita bread on the side.

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