Ful – Lebanese bean stew with spicy tomato and parsley salad

1h
- Preparation 30 min
- Cooking 30 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

For the ful:
250 g Dried broad beans
1 tsp. Baking soda
2 Small onions
4 Garlic cloves
Olive oil
1 tsp. Cumin seeds
1 Organic lemon
For the salad:
3 Green chili peppers, finely chopped (depending on how hot you like it)
1 bunch Parsley
3 Beef tomatoes
Salt

Preparation

Step 1

Place the dried beans in a large bowl and cover with plenty of cold water. Add the baking soda and soak the beans for at least 8 hours or overnight until they swell. After soaking, drain the beans and rinse thoroughly. Halve the onions and garlic.

For the ful:

g Dried broad beans

tsp. Baking soda

Small onions

Garlic cloves

Step 2

Heat a little olive oil in the pressure cooker pot and sauté the onions, garlic and cumin in it for 2 minutes. Add the drained beans and cover with plenty of water. Close the pressure cooker lid and heat on the highest setting.

Olive oil

tsp. Cumin seeds

Step 3

After it reaches cooking level 2, reduce the heat and cook the beans for 30 minutes until they are tender.

Step 4

In the meantime, finely chop the green chili peppers, wash the parsley, drain well, pluck the leaves and finely dice the tomatoes. Mix the chili peppers, parsley and tomatoes in a bowl and season with salt.

For the salad:

Green chili peppers, finely chopped (depending on how hot you like it)

bunch Parsley

Beef tomatoes

Salt

Step 5

Once the beans are cooked, release the steam and remove the lid. Then drain the beans, reserving some of the cooking water.

Step 6

Using a potato masher, mash the beans into a coarse bean mash. Some of the beans may remain whole in the process. Add the zest and juice of one lemon and season with salt. Optionally add a little more cumin.

Step 7

Divide the ful among the bowls, drizzle generously with olive oil and serve with the tomato and parsley salad.