Bessara - Egyptian Puree of Broad Beans and Herbs

Ingredients

225 gm skinned dried broad beans cleaned and soaked over night in cold water
50 gm flat leaved parsley coarsely chopped
50 gm coriander coarsely chopped
2 x fresh green chillies deseeded and chopped
2 clv garlic chopped
1 1/2 tsp ground cumin
3 tbl olive oil
1 med onion peeled and thinly sliced
salt



Directions
Strain and rinse the beans.
Place in a pan preferably a pressure cooker with plenty of water and bring to the boil.
Boil for 34 minutes and drain.
Cover with fresh water by about 2.5cm and cook until done.
In a pressure cooker this would take 10-15 minutes otherwise it will take about 1 hour.
Mix in the herbs cover and simmer for s minutes.
Strain reserving some of the liquid.
Combine the beans with the chillies garlic cumin 2 tablespoons of oil and 34 tablespoons of the reserved liquid in a food processor and process to a smooth paste.
Season to taste with salt.
If too dry add a little more of the cooking liquid.
Empty into a medium sized pate dish cover and refrigerate.
Just before serving heat the remaining oil in a non stick pan and fry the onion briskly until golden and crisp.
Spread over the pate and serve with fresh bread.