- 3 cups skinless dried fava beans
- 5 cups water
- 3 tablespoons olive oil
- 2 leek (white part only), chopped
- 1 1/2 onions, chopped
- 5 cloves garlic, chopped
- 1 cup chopped fresh spinach, or to taste
- 1 teaspoon ground cumin, or more to taste
- salt and pepper to taste
- Place beans in a large pot with water to cover. Soak 8 hours to overnight.
- Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.
- Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.
- Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
- Heat until warm until ready to serve.
08/26/2019
recipepes.com
besara (egyptian fava bean soup), recipe
PT15M
PT1H
5
455 calories
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