Puree Of Fava Beans (Byesar) Recipe

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Puree Of Fava Beans (Byesar) Ingredients

1/2 lb dried fava beans
3 each garlic cloves
1 tsp cumin seeds
1 olive oil
1 water
1 salt, to taste
1/4 tsp za'atar or thyme or
1 marjoram or oregano

A Recipe for
Puree Of Fava Beans (Byesar)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Puree Of Fava Beans (Byesar)

Mothers, food, love, and career, the four major guilt groups.
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Puree Of Fava Beans (Byesar) Directions

The night before, soak fava beans in 3 to 4 times their volume of cold
water. Discard any favas that float. The following day, drain, skin
and cover with fresh water. Cook gently, with the garlic and cumin
seeds, until the beans are tender (about 2 hours, depending upon the
age and quality of the beans). Drain. Puree the beans in a food mill
or an electric blender. Stir in enough olive oil, and a little water,
to give the puree a soupy consistency. Sprinkle with salt to taste
and beat well. Heat just before serving with a little more olive oil
and a sprinkling of crushed za'atar. Serve with Arab bread and a bowl
of "mixed spices" (ground cumin, cayenne and salt). Yield: 4 to 6
servings.

Serves: 1

Puree Of Fava Beans (Byesar) Recipe brought to you by Recipes To-Go

Puree Of Fava Beans (Byesar) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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