You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

Seasonal Recipe

Recipe for B’ssara (Moroccan fava bean soup)

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Popular in Northern Morocco, this dried fava bean soup can be garnished with a few fresh favas or just paprika and cumin. Dried, split fava beans are available at Middle Eastern markets and well-stocked international and specialty markets.

2tablespoons olive oil
4cups dried, split fava beans, soaked at least 4 hours and drained
4cloves garlic, peeled
1tablespoon ground cumin
Salt, to taste
4cups water
6pods fresh fava beans (optional)
1cup vegetable stock
Olive oil (for sprinkling)
½teaspoon paprika (for garnish)
½teaspoon ground cumin (for garnish)

1. In a soup pot over medium-high heat, heat the olive oil. Add the fava beans, garlic, cumin, and salt. Cook, stirring often, for 3 minutes.

Continue reading below

2. Add the water and bring to a boil. Lower the heat, cover the pan, and simmer for 1 to 1½ hours or until the fava beans are almost broken down.

3. If using fresh favas, bring a saucepan of salted water to boil. Remove the fresh fava beans from their pods and blanch for 2 minutes. With a slotted spoon, transfer to a bowl of cold water. Peel the beans, split them, and set aside.

4. In a blender, working in batches, puree half the fava bean mixture with ½ cup of the stock. Tip the mixture into a clean pan. Work the remaining fava bean mixture with ¼ cup stock in the same way. Add the remaining stock, if you like, if the mixture seems too thick.

5. Reheat, stirring often, until the soup returns to a boil. Ladle into bowls and sprinkle with olive oil, paprika, and cumin. Garnish with fresh favas, if using. Luke Pyenson. Adapted from Najat Ben Abdessalam

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week