Mamta's Kitchen

Bigilla 2, A Traditional Maltese Broad Bean Paste Made from Frozen or Fresh Broadbeans

Bigilla 2, A Traditional Maltese Broad Bean Paste Made from Frozen or Fresh Broadbeans

Steve Lister

Free From GingerFree From OnionFree From TomatoMainSideVeganVegetarian

This is a second version of Bigilla, the broad bean Maltese dish. I can't find any reference to it anywhere, so I presume its not traditionally made with fresh beans. It does make a similar paste to the traditional version using dry beans, though it tastes a little less nutty. Be careful when adding the stock (liquid from boiling the beans) back though, as they seems to need a lot less, because fresh beans contain a lot of their own.

I've used the original recipe. There is no need to soak overnight.

Ingredients

  • 400-500 gm. frozen/fresh broad beans

  • 1 large, red, fresh chilli, chopped finely

  • 1 small bunch parsley, chopped finely

  • 1 really small bunch of mint leaves, about 5 large leaves, chopped finely

  • 2-3 cloves of garlic chopped

  • 75 ml. Extra Virgin Olive oil

  • 50 ml. cooking stock*, see step 5 of the instructions.

  • 1 tsp. sea salt

  • 1/2 tsp. black pepper

Instructions

  1. Place beans in a large pan, add enough water to cover, add a pinch of salt and bring to boil. Boil briskly for 5-10minutes.

  2. 5*Drain the beans, saving the cooking stock for later.

  3. Place chilli, pepper, salt, olive oil, garlic, parsley, mint in a bowl and purée. I use a stick blender, but you can use any blender you have. It will start to thicken and become stiff, so add some of the cooking stock, a little by little, until it is of a spreadable consistency.

  4. Serve in a bowl with an extra drizzle of olive oil on top. Garnish with a few parsley/mint leaves if you like.

  5. If you want to keep it for a few days, put it in a tub while still hot, allow to cool and then cover with a thin layer of olive oil. Keep in the fridge.

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