Bessara Moroccan Fava Bean Dip Pressure Cooker Recipe

Bessara Moroccan Fava Bean Dip Pressure Cooker Recipe

Ingredients

Makes about 3 cups – Cooker: 6- to 8-quart – Time: 8 minutes at HIGH pressure

FAVA BEANS:

• 1½ cups (about 8 ounces) skinless, split dried fava beans, picked over and rinsed
• 6 cups water or vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon sea salt

BESSARA:

• 1 teaspoon ground cumin
• ½ teaspoon sweet paprika
• pinch hot paprika or cayenne pepper
• ½ to 1 teaspoon sea salt, to taste
• 2 cloves garlic, peeled
• ¼ cup fresh lemon juice (about 2 lemons)
• 1/3 cup olive oil or cold-pressed sesame oil
• olive oil, for drizzling
• ½ cup chopped fresh cilantro leaves, for garnish
• Black Bean Cilantro Dip

Makes about 1½ cups – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 1 cup dried black beans, soaked and drained
• 4 cups water
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh cilantro
• ¼ teaspoon ground cumin
• ½ teaspoon salt, plus more to taste
• 2/3 cup jarred salsa, hot or mild
• 3 tablespoons fresh lime juice
• freshly ground black pepper

Method

1. Place the drained soaked beans in a 5- to 7-quart pressure cooker along with the water and oil
2. Close and lock the lid
3. Set the burner heat to high
4. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
5. Set a timer to cook for 8 minutes
6. Remove the pot from the heat
7. Open the cooker with the Natural Release method; let stand for 15 minutes
8. Be careful of the steam as you remove the lid
9. The beans should be very tender, but not mushy
10. Drain in a colander, reserving ¼ cup of the cooking liquid; set aside to cool for 20 minutes
11. In a food processor, combine the cooked black beans, cilantro, cumin, salt, salsa, and lime juice
12. Add a few grinds of black pepper
13. Pulse to mash the beans, drizzling in some cooking liquid to adjust the consistency to your liking
14. You want flecks of cilantro in smooth, fluffy beans
15. Taste for seasoning
16. Serve at room temperature
17. Keeps in an airtight container for up to 2 days in the refrigerator; do not freeze

Full List of Pressure-Cooker Recipes
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