• Rinse the dried, peeled, split fava beans and place them in a large bowl. Cover generously with cool water and soak for 1 hour. Drain and rinse before cooking.
• In a deep pot, add beans, onion, garlic, and fresh herbs.
• Add cumin, dry mint, and salt, then pour in water to cover.
• Add 2 ½ cups of water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the beans are very tender.
• If the mixture becomes too dry before the beans soften, add more water, ¼ cup at a time. Cook until the beans mash easily with a spoon.
• Blend until very smooth using an immersion blender. Alternatively, let the mixture cool slightly, then blend in batches in a countertop blender, following the manufacturer’s instructions for hot liquids.
• If using a countertop blender, return the blended mixture to the pot. Bring to a gentle simmer over low heat, stirring frequently, until it reaches a thick, scoopable consistency.
• Check seasonings adding more salt, cumin and black pepper to taste.

Browning the onion:

• Heat the oil in a nonstick skillet over medium heat. Add the chopped onion and cook, stirring frequently, until golden brown.
• Lower the heat if the onion begins browning too quickly, and remove the skillet from the heat before it burns.
• Spoon the bissara into serving dishes and top with the browned onions.