Broad Bean Puree {biesar} |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is from the Weekend magazine's FOOD column on Moroccan recipes dated April 8th'2005. Enjoy! Ingredients:
2 cups large dried broad beans, soaked for 24 hours and then skinned |
5 garlic cloves, chopped |
1 teaspoon ground cumin |
4 tablespoons olive oil |
3 tablespoons lemon juice |
1 1/2 teaspoons salt |
1 teaspoon oregano |
1/2 teaspoon thyme |
1/8 teaspoon cayenne |
1/2 teaspoon paprika |
1 tablespoon coriander leaves, to garnish |
1 tablespoon pomegranate seeds, to garnish |
Directions:
1. Put the beans, garlic and cumin in a pot.
2. Cover with water and bring to a boil.
3. Cook on medium heat for 50 minutes or until the beans are cooked.
4. Drain, but reserve the water.
5. Put the beans and the remaining ingredients, except the paprika, corriander leaves and pomegranate seeds, in a food processor.
6. Add 1 1/2 cups of the bottom part of the reserved water with the sediment and puree.
7. Place the puree in a pot and heat.
8. Spread on a serving plate.
9. Garnish with corriander leaves and pomegranate seeds.
10. Sprinkle with paprika and serve.
11. Enjoy!
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