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Bessara

Vegetarian bean purée with chili and parsley

Bessara

Ingredients:

1 cup dried red kidney beans or small red beans (Soak overnight in 3 cups water)
3 cups cold water
3 cloves garlic
1/4 teasp salt
1/4 teasp dried chili pepper flakes
/4 teaspoon ground cumin
1/2 cup flat leaf parsley chopped
1/4 cup lemon juice

Garnish (optional):
Extra-virgin olive oil
finely chopped cucumber
finely chopped tomato

Method:

  1. Place the beans in a saucepan and add the water and garlic and bring to boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 1 hour for small red beans, longer for kidney beans.
  2. Transfer the beans and cooking liquid to a food processor and purée, in batches if necessary
  3. Place in a serving bowl. The consistency should be like that of thick soup, stir in a little warm water if necessary.
  4. Stir in the salt, chili flakes, cumin, parsley and lemon juice.
  5. Let stand for 30 minutes to allow the flavours to blend, sprinkle on a little olive oil and cayenne.
  6. Serve with bread for dipping.



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