BESSARA (DRIED FAVA BEAN SOUP)

Bessara (Dried Fava Bean Soup) image

Provided by Molly O'Neill

Categories weekday, soups and stews, appetizer, side dish

Time 4h45m

Yield Six servings

Number Of Ingredients 10

Ingredients

1 pound skinless, split dried fava beans
Salt to taste
5 garlic cloves, chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon paprika
1 1/2 to 2 teaspoons cumin
1/4 teaspoon turmeric
Pinch of cayenne pepper
Juice of 2 lemons
1 large bunch coriander chopped, about 1/2 cup

Steps:

Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams