Moroccan Fava Bean Soup - Bessara

Procedures:

1. Put the bissara into a stock pot.
2. Swish with water and throw out three times, or until the water is clear.
3. Add enough water to cover the beans by an additional 2 inches.
4. Place over high heat and come to a boil.
5. As froth forms on top, reduce the heat slightly and use a slotted spoon to filter and discard.
6. Using a sharp knife, cut 4 garlic cloves into the soup.
7. Add cumin.
8. Add red pepper.
9. Add olive oil.
10. Lower the heat to allow the beans to simmer. Place a vented lid on the pot. Cook for an additional 30 minutes.
11. As the water evaporates, add enough water to just cover the beans. Replace the vented lid on the pot and increase the heat slightly.
12. When you can smash a bean or two in a dish, the soup is ready to be blended and salted. (Adding salt before this step will cause the soup to stick.) Lower the heat to a simmer.
13. Use a hand blender to blend until smooth. Alternatively, you can use a countertop blender. Continue to blend the soup until it is velvety smooth and free of lumps. Once the soup has reached a silky smooth consistency, add the salt.
14. Bring to a rolling boil until thickened.
15. Once the proper thickness has been achieved, ladle into bowls.
16. Add a substantial amount of olive oil and season with cumin and red pepper.