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Bisara (mashed fava beans): recipe illustration
Vegetarian

Bisara (mashed fava beans)

A smooth purée of dried fava beans, flavored with garlic and cumin, served lukewarm with olive oil. It's a simple, economical dish, very common at breakfast in Sudan.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

196 kcal per serving

Protein
6.4 g
Carbohydrates
8.2 g
of which sugars
0.5 g
Fat
14.2 g
of which saturated fat
2.2 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the beans for 12 hours, then rinse them.
  2. Put them in a pot with the water, bring to a boil, skim, and simmer gently for 45 minutes until they mash easily.
  3. Drain, keeping 2 to 3 tablespoons of the cooking water.
  4. Mash the beans with a pestle or blend them with the garlic, cumin, and salt, adding a little of the cooking water to get a smooth purée.
  5. Spread the purée in a deep dish and make a slight well in the center.
  6. Drizzle with olive oil, add the lemon juice, pepper, and chili.
  7. Serve lukewarm or at room temperature with bread.

Variations and tips

Cilantro version. Add a handful of chopped fresh cilantro to the purée when you mash it.

With what you can find here. Dried fava beans are sold in Middle Eastern grocery stores; canned fava beans mashed with the same toppings give a decent result in 10 minutes.

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Original Ecomely recipe.