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Moroccan Puree of Fava Beans (Byesar)

Moroccan Puree of Fava Beans (Byesar) comes together with Dried Fava Beans, Garlic Peeled, Cumin Seeds, Best Quality Olive Oil, and A Little Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 3
• 1 tsp
• Best Quality Olive Oil
• A Little Water
• Salt
• 1/4 tsp

Method (preview)

1. 1

   The following day, drain, skin and cover with fresh water.

2. 2

   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).

3. 3

   Drain.

4. 4

   Puree the beans in a food mill or an electric blender.

5. 5

   Stir in enough olive oil, and a little water, to give the puree a soupy consistency.

6. 6

   Sprinkle with salt to taste and beat well.

7. 7

   Heat just before serving with a little more olive oil and a sprinkling of crushed za'atar.

8. 8

   Serve with Arab bread and a bowl of "mixed spices" (ground cumin, cayenne and salt).