Besara

Method

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1. Rinse the beans and simmer them with the chopped onion, garlic and water for 40 minutes, until completely collapsing. Top up with a little water if it dries out.

   Mark done Start 40 min timer

2. Meanwhile fry the sliced onions in 4 tbsp oil over medium heat for 15 minutes, until deep brown and crisp. Drain on paper and reserve the oil.

   Mark done Start 15 min timer

3. Stir the cumin and salt into the cooked beans and take the pan off the heat.

   Mark done

4. Tip the hot beans into a blender with all the fresh herbs, the lemon juice and the 5 tbsp olive oil.

   Mark done

5. Blend to a smooth, vividly green purée, working quickly. Add a splash of hot water if it is too stiff to move.

   Mark done

6. Taste for salt and lemon and pour immediately into a wide shallow dish.

   Mark done

7. Top with the crisp onions, the cumin, chilli flakes and a spoonful of the onion oil. Serve warm with bread.

   Mark done

Chef’s Tips

• Herbs in at the end, off the heat. Boiled herbs go grey.
• Blend hot beans with cold herbs and serve straight away.
• Keep the onion frying oil — it is the best thing on top.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Aish baladi
• Torshi
• Green onions and radishes

Storage & Reheating

Refrigerated for 3 days; the colour fades but the flavour holds. Reheat gently and add fresh lemon.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.