Byesar
(Puree of Dried Broad Beans) Recipe
Origin: Morocco Period: Traditional
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Basically this is a broad bean based version of Middle Eastern hummus, which is also commonly seen in Egypt but it's given a trpically Moroccan twist with the use of dried rather than fresh broad beans and the addition of fresh herbs.
Ingredients:
400g dried broad beans
6 garlic cloves (unpeeled)
2 tsp cumin seeds
leaves from 1 sprig of thyme
laves from 1 sprig of oregano
salt and black pepper, to taste
300ml (about) olive oil
cumin and paprika to garnish
Byesar
(Puree of Dried Broad Beans) Preparation:
Method:
Place the beans in a large bowl, cover with plenty of cold water and allow to soak over night. The following day discard any floating beans. Drain in a colander, rinse under plenty of cold running water then peel them.
Transfer the peeled beans to a large pot and add the garlic and cumin seeds. Cover with plenty of cold water. Bring the pot to a simmer over medium heat and allow to cook gently until the beans are completely tender (about 3 hours).
Once nice and soft, drain the beans (reserve some of the cooking liquid) then transfer the beans to a food processor. Add the herbs, season well with salt and pepper and begin to purée. As you blend the beans add the olive oil a little at a time until you have made quite a sloppy mixture. If the mixture is too dry at this stage you can add a little of the reserved cooking liquid.
Season well then transfer to a serving bowl. Sprinkle a little ground cumin and paprika on top and serve.
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More African recipes... More North African recipes... More snack recipes... More Traditional recipes... More recipes for Stews... More recipes for Pies and Tarts... More recipes using Beans and Pulses...
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Other recipes with beans and herbs as primary ingredients:
Shorba bil Hout
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