Shahan Ful

2 TBSP canola oil

1 SM yellow onion, finely chopped

2 garlic cloves, minced

½ jalapeño, stemmed and minced, plus additional, thinly sliced, for serving (use less or leave out if you don’t want things too spicy)

1 TBSP Berbere Spice Mix or store-bought berbere

1 TSP kosher salt, plus more as needed

1 10-ounce package frozen lima beans, thawed

1 SM tomato, finely diced

¼ C water

2 TBSP freshly squeezed lemon juice

subheading: BERBERE SPICE MIX:

1 1-inch piece cinnamon stick

1 TBSP coriander seeds

1 TSP fenugreek seeds

1 TSP black peppercorns

6 cardamom pods

3 allspice berries

4 dried chiles de árbol, stemmed and seeded

¼ C dried onion flakes

3 TBSP sweet paprika

½ TSP ground ginger

½ TSP freshly grated nutmeg

This completely vegan dish of mashed lima beans flavored with garlic, Berbere Spice Mix, and lemon juice can be served for breakfast, lunch, or dinner alongside some rice or as part of a larger spread of dishes for a big Eritrean meal. If you’re not vegan, try it with a soft-boiled or fried egg on top. Shahan ful is very similar to ful medames, a staple Egyptian dish of mashed fava beans. For this recipe, we use frozen lima beans, making it incredibly quick to prepare and fresher tasting, since you don’t have to soak and cook dried beans. If you want to cook this ahead of time, let it cool, refrigerate in an airtight container for up to a week, and rewarm gently in a saucepan over low heat (stirring as it heats) before serving. This completely vegan dish of mashed lima beans flavored with garlic, Berbere Spice Mix, and lemon juice can be served for breakfast, lunch, or dinner alongside some rice or as part of a larger spread of dishes for a big Eritrean meal. If you’re not vegan, try it with a soft-boiled or fried egg on top. Shahan ful is very similar to ful medames, a staple Egyptian dish of mashed fava beans. For this recipe, we use frozen lima beans, making it incredibly quick to prepare and fresher tasting, since you don’t have to soak and cook dried beans. If you want to cook this ahead of time, let it cool, refrigerate in an airtight container for up to a week, and rewarm gently in a saucepan over low heat (stirring as it heats) before serving.

Directions at tastecooking.com

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