Puree of fava beans (byesar)
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried fava beans |
| 3 | eaches | Garlic cloves |
| 1 | teaspoon | Cumin seeds |
| Olive oil | ||
| Water | ||
| Salt, to taste | ||
| ¼ | teaspoon | Za'atar or thyme or |
| Marjoram or oregano | ||
Directions
The night before, soak fava beans in 3 to 4 times their volume of cold water. Discard any favas that float.
The following day, drain, skin and cover with fresh water. Cook gently, with the garlic and cumin seeds, until the beans are tender (about 2 hours, depending upon the age and quality of the beans).
Drain.
Puree the beans in a food mill or an electric blender. Stir in enough olive oil, and a little water, to give the puree a soupy consistency.
Sprinkle with salt to taste and beat well. Heat just before serving with a little more olive oil and a sprinkling of crushed za'atar.
Serve with Arab bread and a bowl of "mixed spices" (ground cumin, cayenne and salt).
Yield: 4 to 6 servings.
Paula Wolfert, "Couscous and Other Good Food from Morocco" Posted by Cathy Harned.
Submitted By MARK SATTERLY On 03-06-95
Related recipes
- Cream of fava bean soup
- Drained fava beans
- Fava bean dip
- Fava bean puree - bissara (morocco)
- Fava bean, potato and chicory pur‚e
- Fava beans
- Fava beans & peas
- Fava beans and peas
- Fava beans with sweet peppers
- Fava puree
- Fried fava beans
- Habas (fava beans)
- Incapriata di fave (fava bean puree with greens)
- Insalata di fava (fava bean salad)
- Lima bean puree (mf)
- Moroccan puree of fava beans (byesar)
- Puree of fava beans
- Raw fava bean spread
- Soupe de fevette (fava bean soup)
- Warm garlicky fava beans