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Morrocan   -   Dried Lima Bean Dip (Byesar)   adapted from North African Cooking by Hilaire Walden

  • 8 Ounces Dried Lima Beans -- Soaked Overnight
  • 3 Cloves Garlic
  • 1 Teaspoon Cumin Seed
  • Olive Oil
  • Salt And Pepper -- To Taste
  • Pita Bread
Directions 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.
Serves 4
Time to Make 0:00

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