Broad Bean Puree {biesar}

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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!