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Besara (Egyptian Fava Bean Soup)

"Ful beans, broad beans, or fava beans, the name depends on your region, pureed into a delicious and hearty soup that is vegan to boot."

Ingredients :

• 3 cups skinless dried fava beans
• 5 cups water
• 3 tablespoons olive oil
• 2 leek (white part only), chopped
• 1 1/2 onions, chopped
• 5 cloves garlic, chopped
• 1 cup chopped fresh spinach, or to taste
• 1 teaspoon ground cumin, or more to taste
• salt and pepper to taste

Instructions :

Prep : 30M	Cook : 4M	Ready in : 9H40M

• Place beans in a large pot with water to cover. Soak 8 hours to overnight.
• Drain beans and return to pot with 5 cups fresh water. Bring to a boil and simmer until soft, 45 minutes to 1 hour.
• Heat olive oil in a skillet over medium heat. Add leeks, onions, and garlic; saute until softened, about 5 minutes. Add to the pot with the beans.
• Add spinach, cumin, salt, and pepper to the soup and cook gently, 15 to 30 minutes more.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
• Heat until warm until ready to serve.

Notes :

• Fava beans are best if bought without skins on. If they have the skins on them, soak them overnight and boil briefly before removing skins for use in recipe.
• If available, use Egyptian green molokhia in place of spinach

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