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 Morrocan - Dried Lima Bean Dip (Byesar)
adapted from North African Cooking by Hilaire Walden
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Description
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Ingredients
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- 8 Ounces Dried Lima Beans -- Soaked Overnight
- 3 Cloves Garlic
- 1 Teaspoon Cumin Seed
- Olive Oil
- Salt And Pepper -- To Taste
- Pita Bread
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Directions
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Cook Beans with garlic and cumin until beans are done. 1-2 hours depending on the freshness of the beans. Drain the beans, reserve the liquid, then puree the beans add enough olive oil and reserved liquid to make a smooth cream. Season with salt and pepper. Tranfer to an ovenproof dish. Sprinkle with olive oil and reheat. Serve with the bread.
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Serves
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4
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Time to Make
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0:00
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