Bissara

Ingredients

• 2 cups Dried fava beans, peeled (or frozen if available)
• 4 whole Garlic cloves
• 1 teaspoon Ground cumin
• ½ teaspoon Sweet paprika
• 5 cups Water
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh cilantro leaves

Instructions

1. 1

   Place the 2 cups of dried fava beans in a large pot and cover with 6 cups of cold water, then bring to a boil over high heat and boil for 2 minutes until the surface foams.

2. 2

   Drain the beans in a colander and rinse under cold running water until the water runs clear, about 30 seconds per side—this removes the skins and bitterness.

3. 3

   Smash each garlic clove with the flat side of a large knife blade to crack the papery skin, then peel the skin away and discard it.

4. 4

   Add the drained beans, 4 peeled garlic cloves, and 5 cups of fresh water to the same pot, then bring to a boil over high heat.

5. 5

   Once boiling, reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring once every 5 minutes, until the beans are completely soft and fall apart when pressed with a spoon.

6. 6

   Sprinkle 1 teaspoon of ground cumin and 0.5 teaspoon of sweet paprika into the pot and stir continuously for 30 seconds until the spices smell strongly fragrant and darken slightly.

7. 7

   Use an immersion blender to puree the soup directly in the pot for 2 to 3 minutes, moving the blender in slow circles, until the texture is completely smooth like thick cream.

8. 8

   Taste a small spoonful, then stir in salt and pepper from your pantry until the soup tastes seasoned but not salty—aim for a balance between savory and spicy from the paprika.

9. 9

   Pour the soup into four bowls, dividing it equally so each bowl is about three-quarters full.

10. 10

    Drizzle 0.75 tablespoon of extra virgin olive oil in a thin spiral on the surface of each bowl of soup, moving your hand slowly in a circle.

11. 11

    Tear or finely chop the fresh cilantro leaves into small pieces about the size of a grain of rice and scatter about 0.5 tablespoon over the olive oil on each bowl.

Tools you’ll need

• Large pot (6-quart capacity)
• Colander
• Large chef's knife
• Cutting board
• Immersion blender
• Wooden spoon
• 4 soup bowls
• Spoon for tasting

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