[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
If you’ve heard of Byesar before, lucky you. I hadn’t, and just came across this recipe in a slim cookbook I purchased ages ago called Vegan Recipes: over 50 Inspirational Recipes That Are Free From Animal Products, Shown Step-by-Step in 250 Color Photographs. Despite the fact that the title was almost fatter than the cookbook itself, it does contain a bunch of inspirational recipes–like this Byesar.
According to the book, Byesar is an Arab dish, “similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée.” I was fascinated by the fact that the spices are mostly on the bread, not in the dip, and that the garlic here is boiled along with the beans rather than added raw. Of course, I decided to try it.
And ever since I finally embraced favas, I can’t seem to get enough of them. And of course, I loved this dip.
Byesar (Fava Bean Dip) adapted from Vegan Recipes
Suitable for Anti-Candida Diet, All Stages
While I’m sure it’s not traditional, simmering the beans in vegetable broth adds tremendous flavor and allowed me to cook the garlic according to the original directions when using canned favas instead of dried. This version isn’t overly spicy, but it’s a perfect texture to highlight the creamy, starchy characteristics of favas that distinguish them so well from other legumes. I also didn’t bother removing the skins from the favas as they were already quite soft.
Prep Time: 15 minutes
On the Table In: 15 minutes
1 cup (240 ml) vegetable broth or stock
1 cup (240 ml) water
one 19-ounce (540 ml) can small fava beans, drained and well rinsed
2 large cloves garlic, peeled
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) fine sea salt, or more, to your taste
1/4 cup (60 ml) extra virgin olive oil, preferably organic
reserved liquid from cooking the beans (see instructions)
extra cumin, cayenne, and bread, crackers, or cut vegetables, to serve, optional
Combine broth and water in a medium pot with the beans and garlic cloves. Bring to a boil over medium-high heat, then lower heat medium and continue to boil 5-10 minutes, until about half the liquid has evaporated and the garlic cloves are soft.
Drain the beans, reserving the cooking liquid. Place beans, garlic, cumin, salt and oil in the bowl of a food processor and blend until smooth, adding some of the reserved cooking water if necessary to achieve desired texture. Sprinkle with more spices and drizzle with more oil if desired before serving. Serve with a small bowl of spices and bread or crackers for dipping (it will still be warm if served immediately, but it will still taste great; or allow to cool to room temperature). It also makes a great filling for sandwiches or raw collard wraps. Makes about 1-1/2 cups (360 ml). Store, covered, in the refrigerator up to 4 days.
I’m sending this recipe to Amy’s Slightly Indulgent Tuesday.
Last Year at this Time: How I Spent My Florida Vacation, 2011 Edition and Pasta Arrabiata (gluten-free; ACD All Stages)
Two Years Ago: How I Spent My Florida Vacation, Part I (in which Ricki is frisked by Airport Security and Has a Dangerous Weapon confiscated)
Three Years Ago: Three Shindigs and a Mid-Term Break
© Ricki Heller, RickiHeller.com
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