Israeli Bean Soup Food

BESSARA (DRIED FAVA BEAN SOUP)

Bessara (Dried Fava Bean Soup) image

Provided by Molly O'Neill

Categories weekday, soups and stews, appetizer, side dish

Time 4h45m

Yield Six servings

Number Of Ingredients 10

Ingredients

1 pound skinless, split dried fava beans
Salt to taste
5 garlic cloves, chopped
1/4 to 1/2 cup olive oil
1/2 teaspoon paprika
1 1/2 to 2 teaspoons cumin
1/4 teaspoon turmeric
Pinch of cayenne pepper
Juice of 2 lemons
1 large bunch coriander chopped, about 1/2 cup

Steps:

Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams

KOSHER VEGETARIAN BEAN CHOLENT (PARVE)

Kosher Vegetarian Bean Cholent (Parve) image

This vegetarian cholent is hearty and delicious with three types of beans, but much lighter than meat cholent recipes. Pair it with cholent kugel.

Provided by Giora Shimoni

Categories Entree Lunch Dinner

Time 4h20m

Yield 12

Number Of Ingredients 9

Ingredients

1/2 cup red beans
1/2 cup white beans
1/2 cup garbanzo beans
2 tablespoons oil
2 large onions (diced)
1/2 cup barley
4 potatoes (peeled and sliced)
2 tablespoons onion soup powder
1 (15-ounce/400-g) can diced tomatoes

Steps:

Soak the beans in water overnight.
When ready to cook, drain the beans.
Heat oil in a skillet. Sauté onions for 5 to 7 minutes until translucent.
In a crock pot, mix onions with beans and barley. Add water to cover. Bring to a boil. Lower heat and cook, covered, for 30 minutes.
Add potatoes. Cook, covered, on low heat for 30 more minutes.
Stir in onion soup mix and tomatoes. Cook, tightly covered, on low heat for several hours or (if you plan to serve it for Sabbath lunch) overnight. Note: Check the cholent's water level occasionally as it cooks. If too much water evaporates, add some water to the cholent.

Nutrition Facts : Calories 149 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 240 mg, Sugar 3 g, Fat 3 g, ServingSize 12 servings, UnsaturatedFat 0 g

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