Baisar (Bean Porridge)

Ingredients

• a quart of good stock
• a pint of split broad beans
• one gill of cream
• one and a half ounces of butter
• a point of garlic
• a pinch of red pepper

Method

1. 1

   Bring stock to near boiling, add soaked beans, and boil for 30 minutes, removing scum.

2. 2

   If tender, remove from heat; if hard, continue boiling.

3. 3

   Stir until reduced to a paste, then add cabbage, onions, cream, butter, spices, and stir gently without boiling.

4. 4

   Serve hot.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 185. The excerpt below is the record exactly as published.

Baisar. (Bean Porridge.) Bring a quart of good stock to near boiling point, and add a pint of split broad beans (which have been well soaked) , leaving them to boil for half an hour, removing the scum as it rises. If they are then tender, take them 462 MOROCCO off the fire, which should not be too fierce ; but, if still hard, keep them boiling till done. Then stir well with a wire whisk till the whole is reduced to a paste. Now add the minced heart of a very small boiled cabbage and two or three boiled and chopped onions with one gill of cream, one and a half ounces of butter, a little ground cumin and nutmeg, a point of garlic, salt, and a pinch of red pepper

Cook this with the app: pantry check, scaling, and the assistant.