Bessara

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Bessara

Bessara

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Soaking Time: 8 hours
Total Time: 9 hours 45 minutes
Course: Breakfast, Brunch
Cuisine: Moroccan, North African
Keyword: broad beans, dried molokhia leaves, fried onion rings, leeks
Servings: 4

Ingredients

  • 3 cups broad beans
  • 2 leeks cut in strips
  • 1 tablespoon olive oil
  • 2 teaspoons dried mint
  • 1 tablespoon dried molokhia leaves*
  • salt and pepper to taste
  • 2 large onions cut in rings and deep fried
  • 4 sprigs mint one piece per plate

Instructions

  • Soak beans in cold water for 8 hours, changing water one or two times. Remove skin.
  • Put beans in a pot with 5 cups of water and bring to a slow simmer for 1 1/2 hours until soft.
  • Saute strips of leek in olive oil until tender and add to beans. Blend into a puree, put back in pot and add dried mint, molokhia leaves and salt and pepper.
  • Cook gently, uncovered, until bubbling. Serve hot in small bowls, garnished with deep-fried onion rings, olive oil and fresh mint leaves.

Notes

*Spinach may be substituted for molokhia leaves
Times are approximate
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Bessara
Amount per Serving
Calories
241
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
20
mg
1
%
Potassium
 
542
mg
15
%
Carbohydrates
 
39
g
13
%
Fiber
 
9
g
38
%
Sugar
 
7
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
831
mcg
92
%
Vitamin C
 
12
mg
15
%
Calcium
 
96
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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