Broad beans, also known as fava beans, are gaining a newfound popularity in mainstream American cooking, but they’ve been around for ages. The Arabic word for this dish is bessara, but the Amazigh (Berber) peoples call it talsha. We just call it good!
- 1 3/4 pints water
- 1 lb fresh broad beans, shelled and skinned OR 9 ounces dried broad beans, soaked overnight, drained, and rinsed
- 4 garlic cloves, peeled and crushed
- Salt to taste
- 3 - 4 tablespoons olive oil, plus extra for drizzling
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Lemon wedge for squeezing
- Bring the water to boil in a large saucepan, then add the beans, garlic, and salt. Reduce the heat and simmer for 30 minutes. If using dried broad beans, triple the cooking time.
- Transfer to a blender or food processor and blend with the olive oil and spices. Adjust the salt, if necessary.
- Pour into four bowls, and serve each with a drizzle of olive oil and a light squeeze of lemon juice.
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