Bessara

Nutrition · per serving

Steps

1. 1

   Rinse the dried split fava beans well under cold water, picking out any debris. Slice the garlic. If you have time, use peeled split fava beans for the smoothest, fastest-cooking bessara.

   180 g dried split fava beans, peeled if possible3, sliced garlic cloves
2. 2

   Put the fava beans, water, and sliced garlic in a medium saucepan. Bring to a boil over high heat, then skim off any foam for a cleaner flavor and smoother purée.

   180 g dried split fava beans, peeled if possible900 ml water3, sliced garlic cloves
3. 3

   Reduce to a gentle simmer and cook partially covered for 28-32 minutes, stirring once or twice, until the beans are very tender and collapse easily when pressed. If the pot looks dry before the beans are soft, add a splash of hot water.

   180 g dried split fava beans, peeled if possible900 ml water
4. 4

   Stir in the 1 1/2 tsp cumin, 1 tsp paprika, salt, lemon juice, and 10 ml olive oil. Cook for 2 minutes more to bloom the spices without darkening them.

   1 1/2 tsp ground cumin1 tsp sweet paprika3/4 tsp fine salt15 ml lemon juice10 ml olive oil
5. 5

   Blend the mixture until smooth using an immersion blender, or mash very thoroughly for a more rustic texture. Adjust with a little extra hot water if needed; bessara should be thick but pourable, like a loose soup or silky purée.

6. 6

   Taste and adjust seasoning if needed, then let the bessara stand for 3 minutes; it will thicken slightly as it settles.

7. 7

   Serve hot in shallow bowls. Drizzle over the remaining 5 ml olive oil and dust with the 1/2 tsp cumin and 1/4 tsp paprika. Add lemon wedges on the side for squeezing at the table.

   5 ml olive oil1/2 tsp ground cumin1/4 tsp sweet paprika2 wedges lemon wedges

Origin & History

Bessara is a humble North African bean purée especially associated with Morocco, where it is commonly eaten for breakfast or as an inexpensive warming meal. It is traditionally made from dried fava beans or split peas and served with olive oil, cumin, and bread, reflecting the region’s love of simple pantry-based dishes.