the appetizer:

300 Best Rice Cooker Recipes, Also Including Legumes and Whole Grains by Katie Chin includes recipes like Berry Breakfast Risotto; Moroccan Bean Dip (Bessara); and Tuscan Wheat Berry Soup.



Moroccan Bean Dip (Bessara)

Makes 10 to 12 servings

Moroccan Bean Dip (Bessara)


This dip, made with dried fava beans and seasonings, is a great appetizer to serve with pita wedges and vegetable crudites. Accompanied by mint tea or wine of any variety, it's perfect for all types of parties. It also makes an excellent accompaniment, along with couscous and salad, to a lamb or chicken main course.

Fava Beans

Fava beans are also known as broad beans, horse beans, English beans, faba beans and Windsor beans. While their season is fleeting, it's a wonderful treat to cook with fresh fava beans, and worth the effort. When shopping for fava beans, select small pods; those that bulge with beans are past their prime. Two pounds (500 g) of unshelled beans yields about 1 cup (250 mL) shelled.

  • Medium rice cooker; fuzzy logic or on/off
  • Food processor
  • 1-1/2 cups dried fava beans 375 mL
  • 6 cups water 1.5 L
  • 2 cloves garlic 2
  • 1-1/2 tsp salt 7 mL
  • 1 tsp ground cumin 5 mL
  • 1/2 tsp sweet paprika 2 mL
  • 1/2 tsp cayenne pepper 2 mL
  • 1/4 cup freshly squeezed lemon juice 60 mL
  • 1/3 cup extra virgin olive oil 75 mL
  • Additional sweet paprika
  • Finely chopped fresh parsley

1. Sort, rinse and soak fava beans (see pages 32-33). Drain and peel off skins.

2. Place soaked fava beans and water in the rice cooker bowl. Set the rice cooker for the Regular cycle and set a timer for 1-1/2 hours.

3. When the timer sounds, check to see if fava beans are tender. If necessary, continue cooking, checking for doneness every 5 minutes. Drain, reserving 3 tbsp (45 mL) cooking liquid.

4. In food processor, combine fava beans, reserved cooking liquid, garlic, salt, cumin, paprika, cayenne and lemon juice; puree until smooth. With the motor running, through the feed tube, drizzle in oil; process until blended.

5. Transfer bean mixture to a large saucepan and heat over medium heat, stirring, until warmed through.

6. Transfer to a shallow serving bowl. Dust with paprika and garnish with parsley.

  • from:
    300 Best Rice Cooker Recipes
    Also Including Legumes and Whole Grains
  • by Katie Chin
  • Robert Rose 2011
  • Paperback; 400 pages; $27.95 CDN; $24.95 US
  • ISBN-10: 0778802809
  • ISBN-13: 9780778802808
  • Recipe reprinted by permission.

Buy 300 Best Rice Cooker Recipes


300 Best Rice Cooker Recipes


This page created November 2011

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home