Favabean Puree – African Recipes

Recipe ingredients and directions:

Moroccan Puree of Fava Beans (Byesar)

1/2 lb dried fava beans

3 garlic cloves; peeled

1 tsp cumin seeds

best quality olive oil

a little water

salt to taste

1/4 tsp Za’atar or thyme or marjoram or oregano

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.

Category: African Recipes