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Ingredients: 29 canned fava beans 326/625 Pound(s) packed, light brown sugar 2 Pound(s) peeled and finely chopped garlic 326/625 Pound(s) granulated sugar 1/4 Cup(s) water or vegetable broth 1/2 Pound(s) (2 sticks), unsalted (room temp) butter 137/4377 Quart(s) + 4-6 Tablespoons for drizzle olive oil 2 large (room temp) egg 103/474 Ounce(s) to 1.5 teaspoon cumin 1/6 Ounce(s) pure vanilla extract 103/474 Ounce(s) paprika 1 27/625 Pound(s) all purpose flour 1/4 to 3/4 teaspoon cayenne pepper 74/6789 Pound(s) baking soda 869/10000 Ounce(s) salt 4/23 Ounce(s) baking powder 1 cut into wedges lemon 4/23 Ounce(s) ground cinnamon 1/2 Clove(s) ground nutmeg 1/2 Teaspoon(s) ground ginger 2 old-fashioned rolled oats 1 1/2 finely grated (about 3 lg) carrot 1 raisins Directions: 1. Thoroughly rinse and drain the fava beans. 2. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and saute for a minute. Add fava beans, vegetable broth, ? teaspoon of paprika, ? teaspoon cumin, ? teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water. 3. Mix remaining spices together and reserve. 4. To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ? of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side. 5. Serve warm or hot. This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.
Check some related videos Similar recipes: Ants on a tree - chinese spicy pork with bean threads In a small bowl combine the pork lightly with 1 teaspoon of the vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the mixture stand for 20 minutes. In a bowl let the bean threads soak in warm water to cover for 15 minutes, drain the Tortellini bean soup Heat oil in large pot; add onion and meat and saute. Stir in broth, tomatoes, beans, tortellini, garlic and seasonings. Heat to boiling; reduce heat and simmer 5 minutes. Stir in spinach. Ladle into bowls and sprinkle with cheese. Car-rib-bean rub Mix thoroughly and use on just about any kind of pork. Asparagus and chicken in black bean sauce Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massa Cheesy vegetable spread In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shre Black plum tart with vanilla bean ice cream Sugar: Preheat oven to 250F . Combine sugars, mixing well to integrate them evenly. Spread the mixture on a baking sheet and dry it in the oven for about 1 hour. Transfer to a blender and process to a fine powder. Set aside. Assembly: Preheat oven to Chicken and bean soup Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to Baked barley and bean casserole Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Moroccan chicken Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts; saute a few minutes more. Remove from heat and add honey. Adjust seasonings to taste. Place chicken in baking dish, cover wi Sweet potatoe puree with marshmallows Bake or boil sweet potatoes in jackets until tender, about 45 minutes. Heat oven to 375 degrees. Scoop pulp from skins into large bowl. Add butter; mash with potato masher until smooth. Add sugar; mix well. Add eggs one at a time, beating after each. Chinese: asparagus with black bean beef Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour o Acapulco sunset spread 1. In medium bowl, combine beans and salsa, mix well. Spread bean mixture onto serving plate. 2. In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese mixt Pea-cheddar sandwich spread Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. Turkey and white bean chili Heat oil in a large saucepan over medium-heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink insid White bean tortilla soup with basil and orange In a large skillet or Dutch oven, over medium heat, saute onion, garlic, and orange zest in oil, about 5 minutes. Stir in broth, water, tomatoes, beans, and basil and bring to a boil. Reduce heat. Cover and simmer slowly, about 10 minutes. Stir in zucchin 3-bean casserole Brown bacon and beef. Add all other ingredients. Mix well and bake at 325 for 35 minutes. Roasted vegetable spread Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the Bean and rice burritos Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, Barbecue spread Mix dressing and barbecue sauce. Refrigerate. Makes 1 1/2 cups. Italian white bean salad Combine all ingredients and toss well. Refrigerate for several hours before serving. Smoked bean dip 1. Heat oil in skillet and add onion and garlic and saute until onions are soft, about 5 minutes. Add cumin, salt and chipotles, and cook about 2 minutes longer. 2. If using whole beans, puree in food processor with little water until smooth pas Three bean turkey burger bake In large skillet, brown ground turkey and onions; drain. Add lima beans; cook and stir until beans are thoroughly heated. Add remaining ingredients; mix well. Spoon into 2-quart casserole. Bake, uncovered, in preheated 350-degree oven 35 minutes or unt Italian bean soup Pick over and wash beans; combine with 6 cups of the water in a kettle or Dutch oven . Bring to boiling; cover. Cook 2 minutes; remove from heat; cover. Cook 2 minutes; remove from heat; let stand 1 hour. Chop and seed the chili pepper. Heat oil i Moroccan chicken with eggplant, tomatoes and almonds Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 Brandied cheddar spread Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serv ing so t Leftover bean soup In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired. Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories. Chili bean soup Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in about 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in about 6 to 8 cups White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dillweed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl. 2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours. Make Beef and bean chili Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; saute until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Add onion, garlic and remaining chili powder t Hot pepper spread Place cream cheese on serving plate. Top with jelly; sprinkle with onion. Serve with crackers. Makes 10 servings. Bean & onion medley In a large pot, bring 2 quarts of water to a boil. Add the green beans and onions. Reduce heat and simmer, partially covered, for 20 minutes or until beans and onions are crisp-tender; drain and remove to a medium bwl. Stir in remaining ingredient Cannellini bean hummus Bring about 5 cups of water to a boil in a saucepan. Add the basil and parsley, pushing the herbs down into the water, and cook for 10 seconds. Drain the herbs in a sieve, pressing on them lightly to extract excess moisture, and place in the bowl Brown bean marinade for barbecued pork 1. Mash brown beans to a paste, mince garlic. Then combine in a saucepan with stock, salt, sugar and soy sauce. Slowly heat, stirring, but do not boil. 2. Remove pan from heat. Then stir in sherry, Five Spices and food coloring, mixing well to blend. Add 20-minute white bean chili In 3-quart saucepan, over medium-high heat, sauté‚ onions and garlic in oil until tender. Add turkey; cook until done, stirring occasionally to break up meat. Drain. Stir in tomatoes, chicken broth, mustard, chili powder and pepper. Heat to a boil Old el paso layered bean dip 1. Spread refried beans on bottom of 14" serving platter. 2. Brown ground beef in skillet on medium heat, drain. Add taco seasoning mix and water. Cook and stir on medium heat 10-15 minutes. Spread over refried beans. 3. Arrange layers of l Fish with black bean sauce Rinse the fish inside and out with cold running water and pat dry with paper towels. Make 2-3 diagonal slashes in the flesh on each side of the fish, using a sharp knife. Rub the garlic into the fish. Thoroughly mix the black bean sauce, cornstarc Spicy jalapeno spread In a large mixing bowl, combine all ingredients. Stir until well blended. Refrigerate overnight to allow flavors to blend before serving. Black bean and rice soup Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, Ham and bean soup Put the beans, onions, and ham pieces in a large pot. Pour in enough cold water to cover the beans by 1 1/2 inches. Bring the mixture to a boil over medium heat. Reduc e the heat to a simmer, removing any scum that rises to the surface. Simmer about 2 Garlic brie spread Remove brie from tin, setting the tin aside. Cut garlic in half and generously rub inside of tin. Put butter, parsley, and almonds into tin and heat in oven until almonds turn light brown. Remove wrapping from brie and place in tin. Return to oven for Herbed goat cheese spread 1. In a small mixing bowl, soften cheese with a spoon 2. Mix cheese, sun-dried tomatoes, thyme, chives and garlic powder. 3. Mash with a wooden spoon against side of bowl until well mixed. 4. Spread on crackers or serve in a crock with crackers on the Yellow split-pea puree Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 Slivered bean curd and shrimp 1. Press bean curd (see "HOW-TO SECTION") and sliver. Soak dried shrimp. 2. Peel cucumber and cut in half lengthwise. Scoop out and discard seeds, then sliver. Place in bowl with bean curd and shrimp. 3. Combine vinegar, peanut oil, sesame oil a Greek cucumber spread 1. Combine cucumber and salt in large plastic colander in sink or over bowl. 2. Let stand at room temperature for 1 hour. 3. Push down cucumber, draining out as much liquid as possible. 4. Place in medium bowl. 5. Add yogurt cheese, garlic, and lemon pepp Weisse bohnensuppe (white bean soup) Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncover Sweet garlic spread Cut garlic head in half crosswise. In a square 8 to 9 inch pan, smear oil in a small area and set garlic halves, cut side down, on oiled section. Bake at 375F degrees until garlic is soft when pressed and cut sides are browned, about 40 minutes. "beef" and bean burrito Prepare taco mix according to package directions. Place 3 ounces of Taco Mix and 1/4 cup of refried beans on each flour tortilla. Roll up tortilla. Pour sauce over burritos and sprinkle with cheddar cheese. Heat in microwave oven for 2 minutes or Chili ( black bean & sausage with soft tacos ) Brown sausage over medium heat in a large pan or skillet; stir frequently and break up meat as it cooks; drain fat. Reduce heat to low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes. Meanwhile,, warm tortillas. Spoon 2-3 Tb Hot mushroom bacon spread Cook bacon crisp and crumble. Saute mushrooms, onion and garlic in 2 T of bacon fat until soft, (5 minutes). Stir until smooth. Add flour, pepper and cream cheese; stir until smooth. Stir in Worcestershire sauce, soy sauce and sour cream. Serve Liptў cheese spread (liptauer) 1. Sieve the cheese and mix it with softened butter and all the other ingredients until the spread is light red in colour and evenly mixed. Refrigerate. 2. Serve with wedges of good crusty bread or toast, accompanied by young radishes, green peppers