Ful Medames (Stewed Fava Beans)

Place beans in a large bowl and cover with 2 inches of water. Soak overnight. (Alternatively, place beans in a large pot and cover with 2 inches of cold water. Bring to a boil. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.)

Drain the beans and place in a large saucepan. Add 8 cups water and bring to a boil. Reduce heat to medium-low, cover and cook until the beans are soft, 1 to 1 1/2 hours. If necessary, add more water to maintain 1 inch of water above the beans.

Reserve 1 cup of the cooking liquid; drain the beans. Transfer the beans to a medium bowl and mash with a potato masher. Add enough of the reserved liquid until the consistency is like a thick pureed soup. Stir in lemon juice, cumin and salt.

Spread the bean mixture on a serving platter. Scatter lettuce, cucumber, onion and tomato over the top. Drizzle with oil and sprinkle with feta.