Fava Bean Dip (Egyptian Bissara)

Method7 steps · about 8 hr 35 min

1. 1

   Step 1: Put the 8 oz dried skinless split fava beans in a bowl with enough water to cover generously. Soak overnight, about 8 hours, in the refrigerator.

   Soak the split fava beans · 480 minUses 8 oz dried skinless split fava beans (the author also gives 1¼ cups) · Water for the bean soak, discarded afterward

2. 2

   Step 2: Discard the soaking water, rinse the beans and drain. Peel and quarter the onion (1 medium), peel the three garlic cloves and finely slice the shallot (1). Rinse the dill (1 oz), parsley (1 oz) and cilantro (1 oz); keep the leaves and tender stems and measure 1 oz of each.

   Uses The soaked beans, drained of their soaking water · Fresh water for rinsing the beans and herbs, discarded · 1 medium onion, peeled and quartered · 3 garlic cloves, peeled · 1 oz fresh dill fronds and tender stems (about 1 packed cup) · 1 oz fresh parsley leaves and tender stems (about 1 packed cup) · 1 oz fresh cilantro leaves and tender stems (about 1 packed cup) · 1 shallot, finely sliced

3. 3

   Step 3: Put the drained beans, prepared onion and garlic in a medium pot with the 3 cups cooking water. Add a little more water only if needed to cover the beans. Bring to a boil, lower the heat and simmer gently for about 12 minutes. Test a bean: it should be tender with a little bite. Continue simmering and checking if needed.

   Check the soaked beans · 12 minUses The beans from the one dried 8 oz supply, after soaking and draining · The peeled, quartered medium onion · The three peeled garlic cloves · 3 cups water, for cooking the beans · Additional water, only if needed to cover the beans during simmering

4. 4

   Step 4: Stir all three prepared herb supplies into the pot: 1 oz each of dill, parsley and cilantro. Simmer for another 5 minutes, until the beans are fully tender and the herbs have softened.

   Simmer the fresh herbs · 5 minUses Simmered beans, onion, garlic and cooking liquid · 1 oz prepared dill fronds and tender stems · 1 oz prepared parsley leaves and tender stems · 1 oz prepared cilantro leaves and tender stems

5. 5

   Step 5: Take the pot off the heat and carefully blend the beans, herbs and cooking liquid with an immersion blender until smooth and uniformly thick. Stir in the 1 tsp salt, ½ tsp black pepper and 1 tbsp of the olive oil. Taste the dip.

   Uses Tender beans, herbs and cooking liquid · 1 tsp fine salt · ½ tsp freshly ground black pepper · 1 tbsp olive oil for the dip, from the 3 tbsp supply

6. 6

   Step 6: Heat the remaining 2 tbsp olive oil in a small pan over medium heat. Add the prepared sliced shallot and cook, stirring constantly, for about 5 minutes, until browned without burning. Lower the heat if it colors too quickly.

   Brown the sliced shallot · 5 minUses Remaining 2 tbsp olive oil for the shallot · The finely sliced shallot

7. 7

   Step 7: Spoon the dip into a serving dish, lift the browned shallot slices onto it and sprinkle with the optional ½ tsp Aleppo pepper. Serve warm as six portions. Refrigerate leftovers promptly in an airtight container and use within 3–4 days.

   Uses Blended seasoned fava-bean dip · The browned shallot slices lifted from the frying pan · Optional ½ tsp Aleppo pepper, if using