Ingredients
2 cups dried fava-beans, skinless
6 cups water
1 onion (medium size), diced
1/2 cup celery, chopped
2 garlic cloves
1 red bell pepper, grilled
1/2 teaspoon cumin, ground
1/2 teaspoon ginger, ground
1/2 teaspoon paprika
Salt and pepper
Fried onion for garnish
6 cups water
1 onion (medium size), diced
1/2 cup celery, chopped
2 garlic cloves
1 red bell pepper, grilled
1/2 teaspoon cumin, ground
1/2 teaspoon ginger, ground
1/2 teaspoon paprika
Salt and pepper
Fried onion for garnish
Method
- Wash fava-beans (either soak for 8 hours or boil in water for 10 minutes and rinse).
- Combine fava-beans with water and remaining ingredients (except for oil and onion), boil.
- Simmer mixture over low heat for about 1 hour.
- Add more liquid if needed until fully cooked.
- Skim foam from top as necessary.
- Pure using a potato mash or electric mixer, return to medium heat; stir until the mixture is thickened.
- Pour into serving plates and let it set and cool.
- Serve Besara warm or cold, garnish with fried onions.
- Combine fava-beans with water and remaining ingredients (except for oil and onion), boil.
- Simmer mixture over low heat for about 1 hour.
- Add more liquid if needed until fully cooked.
- Skim foam from top as necessary.
- Pure using a potato mash or electric mixer, return to medium heat; stir until the mixture is thickened.
- Pour into serving plates and let it set and cool.
- Serve Besara warm or cold, garnish with fried onions.
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