Bissarafavabeanpuree Recipes

Steps:

• Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Steps:

• Thoroughly rinse and drain the fava beans.
• In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
• Mix remaining spices together and reserve.
• To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.
• Serve warm or hot.

Steps:

• Bring a pot of water to a boil as you shell the beans from: 4 pounds fava beans.
• Blanch quickly in the boiling water and then cool in ice water. Drain and pop the beans out of their skins. Heat in a heavy-bottomed saucepan: 1/2 cup olive oil.
• Add the fava beans with: 4 garlic cloves, sliced, 1 branch rosemary, Salt, 1/2 cup water.
• Cook until the fava beans are very tender, stirring occasionally, and adding more water as necessary. The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill. Stir in: 1/4 cup extra-virgin olive oil.
• Taste and season with salt as needed. Thin with water if necessary. Serve right away or at room temperature.

Steps:

• Place crushed beans, garlic, dill, parsley, coriander and 2 onions on heat with plenty of water.
• Boil until well cooked, about 60-90 minutes.
• Press in juice extractor or whirl in blender, then pass through a fine wire sieve
• Return to heat add cumin, mint, salt, optional, and cook for a further 7-10 minutes.
• Slice remaining onion very thinly and fry to a golden brown color.
• Remove the onions, strain the oil into the bissara and pour into a shallow serving dish.
• Decorate with the fried onion.