Reader’s Recipes: Patricia’s Dried Broad Bean Soup (Bessara)

April 27, 2013 2 Comments

I must say I use more and more pulses in my cooking now, as I am also trying to balance my budget, but I have to say that I really enjoy this kind of food. If you have a chance do try this recipe. It is absolutely delicious.

Beyssara, or Beyssar, depending on who you speak to, is a street food staple, somewhere between a thick soup and a thin puree. In Marrakesh it is cooked in large, round earthenware jars which are balanced over charcoal fires in a tilted position. The narrow opening of the jar faces the cool and he ladles the soup out into bowls using a long handled spoon.

Ingredients (Serves 4-6.)

250 g/ 9 ounces dried split broad beans, soaked overnight with 1 teaspoon bicarbonate of soda added to the water
2 unpeeled garlic cloves
1 ½ teaspoons each ground cumin and paprika scant ½ teaspoon dried chillies crushed to a coarse powder, or taste (or use chilli powder) salt to taste extra virgin olive oil

Directions:

Rinse the broad beans, which will have swelled to twice original size, and put them in a large saucepan. Add the unpeeled garlic cloves and the spices and cover with water (about 2 litres / 3 ½ pints). Bring to the boil over a medium high heat, then cover the pan and leave to boil for 30 minutes or until the broad beans have turned into a mush.

Reduce the heat to low and simmer for a further 10-15 minutes. Add dried chillies, cumin and paprika. Discard the garlic and add sea salt to taste. Pour into a shallow serving bowl, drizzle olive oil all over and sprinkle with a little more cumin. Serve very hot, with more oil, cumin and chilli powder for those who like it.

Wishing you all the best.

Patricia

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Categories: BEANS & LENTILS, Recipes & Food, SUPER SOUPS