Bessara

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a beginner-friendly 45-minute version, split peeled fava beans are the best choice; whole dried broad beans usually take much longer unless soaked first.
• •If you prefer a lighter texture, serve it as a thick soup; for a more traditional dip-like finish, simmer a few minutes longer after blending.
• •Bessara is excellent with warm bread, but for a lower-fat, lighter meal it also works well with a simple tomato-cucumber salad.

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