Moroccan Fava Bean Mash Recipes

MOROCCAN FAVA BEAN MASH

Steps:

• Put favas in a pot, and fill the pot with water. Bring to a boil and boil 2 minutes. Turn off the heat and leave beans covered and in their water for at least an hour. Reheat the beans in their water and continue cooking until the beans are very tender - probably 30-60 minutes, depending on the beans. They're done when you get a mushy sensation biting into one.
• Rinse the beans in cold water and remove the skins. Probably the skins of most of them have split by now and the soft inside of the bean can be easily squeezed out. You may have to make a split in some of them yourself with a fingernail. The tough shells are indigestible and should be discarded.
• Coarsely mash the fava beans with the enough olive oil to create a nice consistency - start with 2TB, lemon juice, dill, green onions, salt, and pepper.
• This is good as a side dish but also as a filling for sandwiches or a topping for crostini.
• NOTES.
• Fava beans are huge brown beans with tough shells that have to be removed before the beans can be eaten.

BISSARA (FAVA BEAN PUREE)

Steps:

• Thoroughly rinse and drain the fava beans.
• In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
• Mix remaining spices together and reserve.
• To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.
• Serve warm or hot.