Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
This version of Moroccan bissara is made with peeled dried fava beans and blended until smooth. The long soak and slow cooking soften the beans; olive oil is added when serving.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Rinse the peeled dried fava beans and soak them for 12 hours in plenty of water. Then drain and rinse them again.
Ready to continue when: The beans are hydrated and drained, with no soaking water left in the bowl.
720 min - 02
Cook the beans
Put the drained beans in a pot with 1 litre of water, the garlic cloves, cumin, sweet paprika, and black pepper. Bring to a boil, reduce the heat, and simmer for about 50 minutes.
Ready to continue when: The beans are very tender and break apart easily when pressed; the liquid has become broth-like and thick.
50 min - 03
Blend and finish the cream
Blend the beans and their cooking liquid until smooth. Heat the cream over low heat for 5 minutes, stirring so it does not stick.
Ready to continue when: The cream is even, with no visible pieces, and is hot after stirring.
5 min - 04
Serve
Divide the hot bissara among bowls and drizzle the extra-virgin olive oil over the top.
Ready to continue when: The bissara is served hot with visible olive oil on the surface.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=pYjKxlIkPx8
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- Bissara - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Bissara
State: Published after documentary validation; no “Tested” label is shown.