Moroccan Bessara (Creamy Fava Bean Soup)

Name: Moroccan Bessara (Creamy Fava Bean Soup)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 cups (400 g) dried peeled split fava beans, rinsed, then soaked in cold water for 12 hours and drained; 6 cloves (24 g) garlic cloves, peeled and left whole; 6 cups (1420 ml) water, plus up to 1 cup (240 ml) more for thinning; 1 teaspoon (2 g) ground cumin; 1½ teaspoons (9 g) fine sea salt, plus more to taste; 3 tablespoons (45 ml) extra-virgin olive oil; 1 large (100 g) large lemon, half juiced (about 2 tablespoons / 30 ml), half cut into wedges for serving; 6 tablespoons (90 ml) extra-virgin olive oil, for drizzling, 1 tablespoon per bowl; 1½ teaspoons (4 g) sweet paprika; 1½ teaspoons (3 g) ground cumin, for sprinkling; ½ teaspoon (1 g) hot paprika or red pepper flakes (optional); 6 pieces (180 g) crusty bread or Moroccan khobz, about 1 ounce (30 g) per piece, warmed, for dipping (optional)

From the MyKitchenBank Kitchen

A silky, garlicky Moroccan street-food soup made from peeled dried fava beans, simmered until falling-apart tender, blended smooth, and finished with cumin, paprika, lemon and a generous pool of olive oil. Serve with crusty bread for dipping.

Prep: 20 min
Cook: 1 hr 15 min
Wait: 12 hr
Total: 13 hr 35 min
Makes: About 7 cups (1.6 liters), 6 bowls

Jump to recipe ♡ Save

Ingredients

6 servings

For the soup
2 cups (400 g) dried peeled split fava beans, rinsed, then soaked in cold water for 12 hours and drained
6 cloves (24 g) garlic cloves, peeled and left whole
6 cups (1420 ml) water, plus up to 1 cup (240 ml) more for thinning
1 teaspoon (2 g) ground cumin
1½ teaspoons (9 g) fine sea salt, plus more to taste
3 tablespoons (45 ml) extra-virgin olive oil
1 large (100 g) large lemon, half juiced (about 2 tablespoons / 30 ml), half cut into wedges for serving
For serving
6 tablespoons (90 ml) extra-virgin olive oil, for drizzling, 1 tablespoon per bowl
1½ teaspoons (4 g) sweet paprika
1½ teaspoons (3 g) ground cumin, for sprinkling
½ teaspoon (1 g) hot paprika or red pepper flakes (optional)
6 pieces (180 g) crusty bread or Moroccan khobz, about 1 ounce (30 g) per piece, warmed, for dipping (optional)

Equipment (5)

Large bowl for soaking (3-quart / 3 L)
Heavy 4-quart (3.8 L) pot or Dutch oven with lid
Immersion blender or countertop blender
Fine-mesh sieve or colander
Microplane or garlic press

Steps

Before you start

Start the night before: dried fava beans need 12 hours of soaking.
Buy PEELED split dried fava beans (often labeled 'split fava' or 'foul medames, peeled'). If you only find whole skin-on beans, soak them 16 hours and slip off the skins after soaking.
Have a blender (or immersion blender) ready; the soup is thick and needs thorough blending for a silky texture.
Salt only after the beans are soft; salt early can keep them from becoming tender.

1
Soak the beans
- The night before, rinse the fava beans in a sieve under cold water until it runs mostly clear.
- Place in a large bowl, cover with at least 3 inches (7 cm) of cold water, and soak 12 hours at room temperature.
- Drain and rinse.
+ Show details− Hide details
Ready when: Beans look plump and swollen, about double their dry size
Tip: Use a big bowl; the beans expand a lot.
2
Combine in pot
- Put the drained beans and the whole garlic cloves in a heavy 4-quart pot.
- Add 6 cups (1.4 L) water.
- Do not add salt yet.
3
Bring to a boil
- Set the pot over high heat and bring to a boil, about 8 minutes.
- Skim off and discard the foam that rises to the surface with a spoon.
+ Show details− Hide details
Ready when: Water bubbles steadily and the foam has been skimmed away
Tip: Skimming gives a cleaner flavor and smoother soup.
4
Simmer until very soft
- Reduce heat to low, partially cover, and simmer 50 to 60 minutes, stirring every 10 minutes and scraping the bottom so the beans don't stick.
- Add a splash of hot water if the beans stop being submerged.
+ Show details− Hide details
Ready when: Beans collapse into mush when pressed against the pot side with a spoon, and the garlic is soft
Tip: If beans still feel grainy, keep simmering in 10-minute increments.
5
Season the pot
- Stir in the salt, ground cumin (1 teaspoon), and 3 tablespoons olive oil.
- Simmer 5 more minutes, uncovered, so the flavors meld.
+ Show details− Hide details
Ready when: Soup smells fragrant of cumin and garlic
6
Blend until silky
- Remove from heat.
- Blend with an immersion blender directly in the pot for 2 to 3 minutes, or blend in batches in a countertop blender, filling it no more than half full and venting the lid with a towel over it.
+ Show details− Hide details
Ready when: Completely smooth with no visible bits, thick like a loose hummus
Tip: Hot soup expands in a sealed blender; always vent the lid.
7
Adjust and finish
- Stir in the juice of half the lemon.
- Return to low heat and whisk in hot water, ¼ cup (60 ml) at a time, until it flows slowly off a spoon like thick pancake batter (up to 1 cup / 240 ml).
- Taste and add salt or more lemon as needed.
- Warm through 2 minutes.
+ Show details− Hide details
Ready when: Thick but pourable; it will thicken further as it sits
Tip: Season boldly; bean soups need more salt and acid than you expect.
8
Serve with toppings
- Ladle into 6 warm bowls.
- Drizzle each with 1 tablespoon olive oil, then sprinkle with a pinch of paprika, a pinch of cumin, and chili if using.
- Serve with lemon wedges and warm bread.
+ Show details− Hide details
Ready when: A glossy pool of oil and red spices sits on the surface
Tip: Serve right away; bessara forms a skin and thickens as it cools.

Good to know

Tips

Peeled split fava beans give the smoothest result; whole beans with skins turn gritty.
Add water gradually when thinning; it is easy to thin but hard to thicken.
Don't skimp on the olive oil topping; it is a signature part of the dish.
Blend longer than you think necessary for a velvety texture.

Make ahead

Soak the beans up to 24 hours ahead (refrigerate if your kitchen is warm). The finished soup can be made 2 days ahead and reheated.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months. Reheat gently over low heat, whisking in water a few tablespoons at a time to loosen, since it thickens considerably when cold.

Substitutions

dried peeled split fava beans → dried split peas. Gives a similar texture but a sweeter, greener flavor; soaking is not required and cooking takes about 40 minutes.
sweet paprika → smoked paprika. Adds a smoky note that is not traditional but tasty.
large lemon → white wine vinegar. Use 1 tablespoon in place of the juice.
water → vegetable broth. Adds depth; reduce the added salt and taste before seasoning.