Ethiopian
Ethiopian Ful
A warm bowl of slow-cooked fava beans mashed with garlic, berbere, niter kibbeh, lemon, and fresh chopped vegetables. In Ethiopia it is often eaten for breakfast with bread, a boiled egg, and a little extra heat from mitmita or green chile.
Ingredients
- Dried small fava beans1 cup
- Water4 cups, plus more for soaking
- Garlic cloves, lightly crushed2
- Salt1 tsp, plus more to taste
- Niter kibbeh2 tbsp
- Berbere1 tsp
- Mitmita1/4 tsp, optional
- Red onion, finely diced1/2 small
- Tomato, finely diced1 medium
- Fresh green chile or jalapeño, finely sliced1
- Lemon juice1 tbsp
- Hard-boiled eggs, peeled and halved2
- Fresh parsley or cilantro, chopped2 tbsp
- Dabo or crusty bread, for serving2 pieces
Method
- Rinse the dried fava beans well, cover with plenty of water, and soak overnight.
- Drain the beans, place them in a pot with 4 cups fresh water and the crushed garlic, and bring to a boil.
- Reduce the heat, cover partially, and simmer until the beans are very soft and beginning to break down, about 1 to 1 1/2 hours, adding a little hot water if the pot dries out.
- Stir in the salt, then mash the beans in the pot with a wooden spoon until thick and creamy but still slightly textured.
- In a small pan, warm the niter kibbeh over low heat, stir in the berbere and mitmita if using, and cook for about 30 seconds until fragrant.
- Pour the spiced niter kibbeh into the mashed beans and stir well, adding a splash of hot water if you prefer a looser ful.
- Taste and adjust with more salt, then stir in the lemon juice.
- Spoon the ful into two shallow bowls and top with the diced onion, tomato, green chile, chopped herbs, and halved boiled eggs.
- Serve hot with dabo or crusty bread for scooping.
Common questions
Can I substitute canned fava beans for dried beans in Ethiopian ful?
Yes. Use canned fava beans to save time: drain and rinse well, then simmer with garlic and a little water for 10–15 minutes until very soft. Mash lightly, then finish with spiced niter kibbeh, lemon, and toppings.
How long does ful take if I soak the beans overnight?
With an overnight soak, plan on about 1 to 1 1/2 hours of simmering until the beans are very soft and starting to break down. Add hot water as needed so they don’t scorch before mashing.
What are the most common mistakes when making ful?
The biggest mistakes are undercooking the beans, not using enough water, and adding salt too early. Simmer until the beans are very soft, mash after salting, and keep the pot partially covered so it stays creamy.
How do I store leftover ful, and how long will it keep?
Cool leftovers quickly, then refrigerate in an airtight container for up to 4 days. It thickens as it sits, so add a splash of water when reheating on the stove or in the microwave to bring back a creamy texture.
What should I serve with ful, and can I make it ahead?
Serve ful warm with dabo or crusty bread, plus the fresh onion, tomato, chile, herbs, and hard-boiled eggs. You can make the bean base a day ahead; reheat gently and add lemon and toppings just before serving.