Ingredients
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2 (14 1/2 ounce) cans fava beans
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2 garlic cloves, peeled and finely chopped
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1/4 cup vegetable broth or 1/4 cup water
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2 tablespoons olive oil
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1 1/4-1 1/2 teaspoons cumin
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1 1/4 teaspoons paprika (I like smoked best)
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1/4-3/4 teaspoon cayenne
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1/2 teaspoon salt
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4 -6 tablespoons olive oil
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1 lemon, cut into wedges
Instructions
- 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.