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1
Fry the onions in 4 tablespoons olive oil until golden brown.
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2
Simmer the drained beans in fresh water to cover together with the garlic for 1 1/2 hours, or until they are very soft, adding salt towards the end.
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3
Drain, keeping the cooking water, then turn to a puree in a food processor, adding the juice of 1 lemon and sugar and enough of the cooking water to have a soft cream.
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4
Fold in the fried onions and serve, spread on a large plate.
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5
Sprinkle with 3 tablespoons olive oil, cumin, paprika or chili pepper, and dill or parsley.
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6
Accompany with Arab or pita bread and pass round the spices and the bottle of olive oil for people to help themselves to more.
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7
For a Turkish version called fava, add 2 large onions, cut in pieces, to the pan with the beans.
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8
When cooked, drain and puree the beans with the onions.
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9
Mix with 1/2 cup extra-virgin olive oil, salt, 2 teaspoons sugar, and the juice of 1 lemon.
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10
Then pour into a moistened mold and chill for 8 hours.
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11
It will become very firm.
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12
Turn out and serve sprinkled with olive oil, chopped dill, and 1 red onion cut into thin slices.
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13
A Tunisian version has 1 1/2 teaspoons tomato paste and 1 1/2 teaspoons harissa (page 464).
