bessara dried kidney bean pur

Ingredients for 6 poeple :

Wash and clean 500 g (1 lb 2 oz) of dried, skinned kidney-beans. Put on the heat with two cloves of garlic, 1 level teaspoonful of salt and 1 112 litre (3 pints) of water. Leave to cook, stirring from time to time, then pass through a vegetable sieve.

Add a little water if the purée is too thick. It should normally spread itself out over the dish when poured out. Heat well before serving. Pour into a heated dish, sprinkle with paprika, cumin and pounded chilli. Serve separately olive oil, lemon juice and a bunch of spices consisting of paprika, cumin and chilli. Each person should season his helping as he wishes.