ful medames- egyptian style fava beans (vegan option/ gf)

While fava beans are a bit more effort than most other dried beans, the deliciousness and nutrient density of them more than makes up for the PITA factor. Fava beans have fiber, folate,and tend to be lower sodium even when canned. A bag shouldn't run you more than 2$ conventional 4$ organic. Do not attempt to crockpot fava beans unless they have been soaked overnight. Try to find haba style beans (pre peeled). If you cannot find haba style, peel the outer skin after soaking and before cooking for approximately 8 hours high in a crockpot or 3 on a stovetop.  Once the beans are cooked this thing takes 15 minutes max. Yes, you can also make this from canned fava beans...and let's be honest I did tonight.

Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and  it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.

Optional: add  1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.

Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like.   Drizzle on thinned tahini or  Bakdoonisiya. 
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
 
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.