Bissara Fava Beans Soup

How to cook cream of beans. Bissara recipe
The bissara, a cream of broad beans that can also be made with peas (usually dried and broken) or beans is an economical and healthy dish that is very typical in Maghreb countries. In this article we bring you the bisara recipe that is made in Morocco so that you can learn how to prepare this delicious cream of beans.

Bisara recipe

It is very common when you travel to Morocco to find stalls with big pots of bissara or to find it in restaurants especially at breakfast time. Yes, in Morocco they like to start the day with energy and they serve a good portion of bisara with a drizzle of olive oil and sometimes paprika sprinkled on top. It is usually eaten with a spoon and dipping a lot of bread.

Although you may find it a bit strange to eat mashed broad beans for breakfast, we recommend you try it! Especially on cold or cool mornings it will help you warm up and it is guaranteed that you won’t feel hungry for a long time.

If you are not sure about having this cream of broad bean soup for breakfast, bissara is also a perfect accompaniment to white fish or poultry, and children usually love it.

So let’s go there with the recipe of bissara that as we say is really simple.

Ingredients to prepare the bissara (fava beans soup) recipe

. 500 g of broad beans or split peas.
. 5 spoonfuls of cumin
. 4 cloves of garlic
. . a little onion
. Salt, pepper, paprika
. 6 tablespoons of olive oil

Instructions for preparing the cream of fave bean soup, bisara

Soak the broad beans or split peas in fresh water overnight.
Pour the olive oil, garlic, chopped onion and spices in a saucepan.
Add the beans or split peas and cover with water.
Cover and cook for about 30 to 45 minutes.
They will soften and flatten on their own.
Still on low heat, cook until the cream of bean soup is smooth. You can use a hand blender to remove all the lumps.
The consistency of the bissara is not too runny and not too thick….
Feel free to put it back on low heat to thicken it.
Put the Bissara on a plate, sprinkle with cumin or paprika and olive oil.