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Ingredientes
- 225 gm skinned dry broad beans cleaned and soaked over night in cool water
- 50 gm flat leaved parsley coarsely minced
- 50 gm coriander coarsely minced
- 2 x fresh green chillies deseeded and minced
- 2 clv garlic minced
- 1 1/2 tsp grnd cumin
- 3 Tbsp. extra virgin olive oil
- 1 med onion peeled and thinly sliced salt
Direcciones
- Strain and rinse the beans.
- Place in a pan preferably a pressure cooker with plenty of water and bring to the boil.
- Boil for 34 min and drain.
- Cover with fresh water by about 2.5cm and cook till done.
- In a pressure cooker this would take 10-15 min otherwise it will take about 1 hour.
- Fold in the herbs cover and simmer for s min.
- Strain reserving some of the liquid.
- Combine the beans with the chillies garlic cumin 2 Tbsp. of oil and 34 Tbsp. of the reserved liquid in a food processor and process to a smooth paste.
- Season to taste with salt.
- If too dry add in a little more of the cooking liquid.
- Empty into a medium sized pate dish cover and chill.
- Just before serving heat the remaining oil in a non stick pan and fry the onion briskly till golden brown and crisp.
- Spread over the pate and serve with fresh bread.
- This is one of the ancient Arab dishes to be found from Egypt to Cyprus to North Africa under slightly different names such as byesar.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 117 | 35% |
| Total Fat 13.47g | 17% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 867mg | 25% |
| Total Carbs 43.14g | 12% |
| Dietary Fiber 20.1g | 67% |
| Sugars 4.38g | 3% |
| Protein 16.96g | 27% |
