Bessara (Dried Fava Bean Soup)

• 1 pound skinless, split dried fava beans
• Salt to taste
• 5 garlic cloves, chopped
• 1/4 to 1/2 cup olive oil
• 1/2 teaspoon paprika
• 1 1/2 to 2 teaspoons cumin
• 1/4 teaspoon turmeric
• Pinch of cayenne pepper
• Juice of 2 lemons
• 1 large bunch coriander chopped, about 1/2 cup

1. Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water.
2. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft.
3. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
4. Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes.
5. Add the paprika, cumin, turmeric and cayenne.
6. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick.
7. Just before serving, stir in the lemon juice and the coriander.
8. Garnish with a drizzle of olive oil, if desired.

skinless, salt, garlic, olive oil, paprika, cumin, turmeric, cayenne pepper, lemons, coriander

Taken from cooking.nytimes.com/recipes/7144 (may not work)