BISSARA
This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.
Provided by Asma Khalfaoui
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 46.3 g, Fat 13.5 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 18.1 mg, Sugar 6.1 g
20 WAYS TO USE FAVA BEANS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a fava bean recipe in 30 minutes or less!
Nutrition Facts :
BISSARA (FAVA BEAN PUREE)
This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.
Provided by justcallmetoni
Categories Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
BISSARA
Make and share this Bissara recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 76.8, Fat 4.8, SaturatedFat 0.6, Sodium 10.8, Carbohydrate 8.2, Fiber 1.4, Sugar 2.5, Protein 1.3
FAVA BEAN PURéE
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
- Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
- Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 21 grams
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