Bisarra (Moroccan Fava Bean Soup)

Preheat the oven to 350°

Prep

2 lb Dried split fava beans Rinse the fava beans

(used peeled, if available)

3 cloves Garlic Chop the garlic

Cooking

8 cups Water Add all ingredients to a heavy bottomed soup pot.

½ cup Olive Oil

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2 t Cumin

2 t Salt

2 t Hot Paprika

Bring to a boil, lower heat to low and cover, leaving a crack open. Simmer for 30-45         minutes or until the beans are soft. Watch and add more water if it appears too dry.

Blend with an immersion blender or stand blender in batches. Serve with a drizzle of olive oil, toasted torn pieces of bread, a sprinkle of paprika and cumin.

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