Besarra, dried broad/fava bean soup, lunch with bread cooked in the local community oven.
Dried broad beans
Water, enough to cover beans, by triple their volume
Bring to a boil
Add a clove or 2 of garlic, peeled & crushed
Stop cooking when beans disintegrate, 30 minutes.
If starting to stick add a little more water
Push through a sieve, or blend
Re-heat and taste
Add salt to taste
Serve with an olive oil you really like & and maybe bread.
Tip - when re-heating later or the following day add a little more water.
