Bessara-Style Moroccan Fava Bean Breakfast

About This Recipe

Bessara is a thick, warming Moroccan fava bean (or split pea) puree that's traditionally eaten for breakfast, especially in cooler months, served in bowls with a generous drizzle of olive oil, a dusting of cumin and paprika, and warm bread for dipping. It's street food and home food both -- found at small stalls in Morocco's medinas serving nothing else, and made in home kitchens as an easy, filling start to the day. The technique is simple but requires patience: dried, split fava beans (or split peas as a common substitute) are simmered slowly with garlic and cumin until they completely break down into a smooth, thick puree, which can take close to an hour depending on the bean. Blending or mashing the cooked beans until silky-smooth is what separates good bessara from a chunky, unappealing bean mash -- some cooks pass it through a food mill for the silkiest possible texture. Served warm in a bowl with olive oil pooling on top and a scatter of cumin and paprika, plus crusty Moroccan bread for scooping, bessara is inexpensive, protein-rich, and deeply comforting -- a dish most associated with cold-weather mornings.

Ingredients

Serves 4

• 2 cupsdried split fava beans or split peas(soaked overnight if using fava)
• 5 cupswater
• 4 clovesgarlic
• 1 tspground cumin(plus extra for topping)
• 1 tspsalt
• 0.25 cupolive oil(plus extra for drizzling)
• 0.5 tsppaprika(for topping)
• 0.25 tspcayenne pepper(optional)
• 4 piecesMoroccan bread or crusty bread(for serving)

Instructions

1. 1

   Simmer the beans

   Combine soaked beans, water, garlic, and cumin in a pot. Bring to a boil, skim any foam, then reduce to a simmer.

2. 2

   Cook until soft

   Simmer uncovered 40-50 minutes, stirring occasionally, until beans are completely broken down and soft.

3. 3

   Blend

   Blend or mash the mixture until smooth and creamy, adding a splash more water if too thick.

4. 4

   Season

   Stir in salt and olive oil, adjusting consistency and seasoning to taste.

5. 5

   Reheat if needed

   Return to low heat briefly to ensure it's served hot.

6. 6

   Serve

   Ladle into bowls, drizzle generously with olive oil, and dust with cumin, paprika, and cayenne if using. Serve with bread.

Variations

• •

  Use split peas instead of fava beans for a faster-cooking, equally traditional version common in home kitchens.

• •

  Add a pinch of ras el hanout for a more complex spice profile.

• •

  Serve thinner as a soup rather than a thick puree by adding more water at the end.

Storage

Refrigerate up to 4 days in an airtight container; it thickens considerably when chilled. Reheat gently over low heat, thinning with water as needed.

Frequently Asked Questions