Bssara

Name: Bssara
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 cups dried peeled split fava beans, rinsed; 6 cups water; 6 garlic cloves, peeled; 1/4 cup extra-virgin olive oil; 2 tsp ground cumin; 1 tsp fine sea salt; 2 tbsp fresh lemon juice

A rich Moroccan split fava bean soup seasoned with garlic, cumin, and fresh lemon juice. Finished with a generous drizzle of extra-virgin olive oil for a silky finish.

55 minEasyServes 4280 cal/serving

North AfricanSoupStovetop and BlenderVeganVegetarianHigh FiberMediterraneanHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarNightshade-FreeAlcohol-FreeCorn-FreePork-Free

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Ingredients

2 cups dried peeled split fava beans, rinsed
6 cups water
6 garlic cloves, peeled
1/4 cup extra-virgin olive oil
2 tsp ground cumin
1 tsp fine sea salt
2 tbsp fresh lemon juice

Instructions

1

Combine 2 cups rinsed dried peeled split fava beans, 6 cups water, and 6 peeled garlic cloves in a large pot over high heat.
2

Bring to a boil, then reduce heat to medium-low, skim foam from the top, cover partially, and simmer for 40 minutes until beans are tender.
3

Transfer the mixture to a blender, add 2 tsp ground cumin and 1 tsp fine sea salt, and puree until completely smooth.
4

Return the soup to the pot, stir in 2 tbsp fresh lemon juice and half of the 1/4 cup extra-virgin olive oil, and warm over low heat for 2 minutes.
5

Ladle into bowls and drizzle with the remaining 1/4 cup extra-virgin olive oil before serving.

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Questions

What is Bssara?

A rich Moroccan split fava bean soup seasoned with garlic, cumin, and fresh lemon juice. Finished with a generous drizzle of extra-virgin olive oil for a silky finish. This reference files it under North African soup: made on the stovetop and in a blender, rated easy and about 55 minutes start to finish.

How much time should I plan for Bssara?

As written, 55 minutes: 10 of prep and 45 of cooking. The longest single stretch is step 2 (40 minutes): "Bring to a boil, then reduce heat to medium-low, skim foam from the top, cover partially, and simmer for 40 minutes until beans are tender."

How do I know when Bssara is done?

Go by the cues in the method rather than the clock. Step 2: cook until beans are tender.

How many calories are in Bssara?

One serving (the recipe makes 4) is about 280 calories, with 14 g protein, 38 g carbohydrate and 9 g fat, plus 12 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Bssara?

Refrigerate Bssara for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Harissa Roasted Carrots with Yogurt side
Tunisian Chopped Salad salad
Pinakbet Vegetable Medley side

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