But now I might be back into it. I made Ful from Jessica Harris' wonderful The Africa Cookbook.
Soak two cups of fava/broad beans in four cups of water overnight.
Next day, add enough water to cover beans and bring to boil on medium heat. Lower heat and cover; cook for about two hours or until beans are tender. (Shells of beans will be less tender than interiors.)
When cooked, reserve one tablespoon of the cooking liquid and drain. Mix beans and reserved liquid into the dressing, which is a mixture of:
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice (I sometimes add some zest as well)
6 cloves pressed raw garlic (crushed if you don't have a press; minced won't do)
1 teaspoon sea salt, ground.
(Harris also adds chopped fresh parsley, but I didn't have that on hand)
Serve warm. Leftovers can be gently heated, but too much microwave will make the beans tough.
That's it. The steam from the hot beans as it hits the dressing is so full of garlic that it burned my eyes a little.
Harris recommends crushing the garlic and salt together in a mortar, then adding them to the oil and juice, but I usually just dump everything into a glass bowl as I prepare it. I do this while the beans are cooking and let it sit so the garlic will infuse into the oil.
You're supposed to serve it with accompaniments but I only bother when making this for a group. Suggested accompaniments are triangles of toasted pita bread, boiled eggs, and...I forget the others.