Cookbook:Bessara (Moroccan Fava Bean Purée)
| Bessara (Moroccan Fava Bean Purée) | |
|---|---|
| Category | Moroccan recipes |
| Servings | 2 |
| Time | 9–13 hours |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Bessara is prepared by soaking dried and peeled split fava beans overnight, followed by simmering the soaked beans with garlic, olive oil, paprika, and cumin. In traditional methods, the beans are cooked for extended hours until they are fully broken down, and then they are processed through a food mill for grinding. However, in modern times, this lengthy cooking process is no longer necessary as a blender can be utilized instead. This modern approach significantly simplifies and expedites the preparation, resulting in a smoother mixture.
Ingredients edit
Procedure edit
- Place the fava beans in a bowl and cover with several inches of cold water. Allow the beans to soak for 8–12 hours. Drain the beans.
- Add the drained beans to a pot with garlic, paprika, cumin, and olive oil. Cover with water.
- Bring the beans to a boil, then lower the heat and let them simmer, partially covered, until they become tender, which usually takes about an hour
- Once cooked, drain the beans using a strainer positioned over a bowl, saving the cooking liquids for later use.
- Using either an immersion blender, blender, or food processor, purée the beans until smooth. Add the reserved broth as needed to reach your desired thickness.
- Incorporate the lemon juice, then taste the mixture. Adjust the salt according to your preference, while considering that additional flavors from condiments will be added when serving.
- When it's time to serve, gently reheat the purée over medium-low heat. Serve the bessara either as a dip or soup, accompanied by olive oil, cumin, salt, and the option of cayenne pepper or harissa on the side as condiments.