Berber Bean Purée - Moroccan Bessara

[Guest guest]

@@@@@

Berber Bean Purée - Moroccan Bessara

1 cup dried red kidney beans or small red beans,

soaked overnight in 3 cups water and drained

3 cups cold water

3 cloves garlic, peeled

1/4 teaspoon salt

1/4 teaspoon dried chili pepper flakes

1/2 teaspoon cumin seed, dry-roasted and ground,

or

1/4 teaspoon ground cumin

1/2 cup flat-leaf parsley, chopped

1/4 cup lemon juice

 

 

For garnish (optional):

Extra-virgin olive oil

1/2 to 1 teaspoon cayenne

You will need a large saucepan with a lid and a food

processor.

 

Place the beans in a saucepan and add the water and

garlic. Bring to a vigorous boil, reduce the heat, and

simmer, partially covered, until the beans are tender,

about 1 hour for small red beans, somewhat longer for

kidney beans.

 

Transfer the beans and cooking liquid to a food

processor and purée, in batches if necessary. Place in

a serving bowl. The consistency should be like that of

thick soup; stir in a little warm water if necessary.

 

Stir in the salt, chili flakes, cumin, parsley and

lemon juice. Let stand for 30 minutes to allow the

flavors to blend. If you wish, sprinkle on a little

olive oil and cayenne. Serve with plenty of bread for

dipping.

 

Makes about 2 1/2 cups purée. Serves 4 to 6 as an

appetizer with bread.

 

 

Source: The Boston Globe, March 29, 1995

Formatted by Chupa Babi: 10.15.07

 

Bessara (bean purée) and ksra (Moroccan anise bread)

combine complementary proteins for a simple delicious

meal. Though bessara is most commonly made with dried

fava beans, we prefer this version using red kidney

beans or small red beans.

 

ChupaNote: we used cumin and added 1/4 teaspoon of

coriander as well. Increased red pepper (flakes) to 1

teaspoon

-----