225 g Dried haricot beans; (or broad beans)
3 Cloves garlic; peeled and minced
Olive oil
1 1/2 ts Cumin
1 ts Paprika
1/4 ts Cayenne
1 ts Parsley; chopped
1 ts Ground coriander
3 tb Lemon juice; (3 to 4)
1/2 Red onion; chopped
1/4 ts Thyme; marjoram or oregano
Soak the beans the night before in 3-4 times their volume of water.
Discard any floating beans.
The next day drain, skin and cover with fresh water. Cook gently with
the garlic and cumin seeds, until the beans are tender (about 2 hours,
depending upon the age and quality of the beans). Drain.
Puree the beans in a food processor, adding the garlic, cumin,
paprika, cayenne, parsley, coriander, lemon juice and chopped red
onion. Stir in enough olive oil and add a little water to give the
puree a soupy consistency. Sprinkle with salt to taste and mix well.
Heat just before serving with a little more olive oil and a
sprinkling of chopped thyme or marjoram.