Bissara

Instructions

1. Rinse the beans and soak them overnight in cold water, then drain them.
2. Thinly slice the onion and finely chop the garlic. Gently cook them in the olive oil with the cumin for 5 minutes, until the onion turns translucent.
3. Add the beans and water, bring to a boil, then reduce the heat. Simmer covered for 40 minutes, stirring from time to time.
4. When the beans are very tender, mash them roughly with a potato masher or immersion blender to get a smooth but still slightly grainy texture.
5. Chop the parsley and dill. Stir half of the herbs into the soup, then adjust the seasoning with salt, pepper and paprika.
6. Serve hot in bowls, sprinkled with the remaining herbs, a drizzle of olive oil and a little cumin, with bread and lemon wedges.