Bessara (Dried Fava Bean Soup)

5.0(130)

by Molly O'Neill

Jewish, Middle EasternWeeknight, Appetizer, Side Dish

Servings

Six servings

Total time

4h 45m

Calories / serving

218 kcal

Ingredients (10)

serves

Instructions (2 steps)

01Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
02Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

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