Ful Medames

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This recipe is excellent, as is.
However if one chooses to add parsley scallion, tomato its optional.
Born and brought in Egypt, Foul Medames was frequently served,
mostly in the morning . but good anytime as well.
My children, my guests all love it. Its very healthy and filling

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My husband of 25 years was Egyptian and over the years having visited Egypt many times, we prepared many dishes that were new to me. I have become the one who cooks the Egyptian food now and I guess I am sort of the ghost cook for my husband.
I read your recipe for 'foul madamas'. (in Egypt they just call them foul [fool].
We start by preparing the beans if they are dry from a bag or most times we will use canned beans from the ethnic grocery store.
In a pot we put olive oil, garlic, onion, green peppers to sweat. Then we add cumin, salt, pepper and about 2-4 oz of tomato sauce. We let all this work for a few minutes until the peppers start to soften. Next we add the beans drained thoroughly and stir. Then we add about 2/3 cup of Hot water. We let this boil until everything is the same consistancy. Then next step is an optional one but most Egyptians do it. Take a small potato masher and mash some of the beans to release the inner pulp. this will thicken the sauce somewhat, which is desirable for the style of eating that the Egyptians do.
Egyptian style of eating Foul Madamas is to break off a piece of pita bread and form it into what is known as a 'cats ear'. They scoop up a portion of beans and eat it with the bread. (I always break my bread into little pieces and eat the beans with a spoon and have been laughed at when doing this in Egypt. But they all understood and I heard them say words back and forth and the last and only thing i understood was Americana. and they all laughed, including my son