Like the idea of the Maltese Bigila posted but have a question, the recipe asks for 500 grms dried broad beans, I'm struggling to find them so wonder how many fresh beans should I use?

TC

The recipe is my version of how I was told it was made by a very good friend of mine who is Maltese. He explained about this paste that his family used to make and how occasionally he makes it. Going off what he told me, what the instructions for cooking the beans said on the packet, what I know about cooking pulses etc... Thats the recipe I came up with...

I'd guess you can make it with fresh beans and get a slightly different flavour and texture but it must be worth a go !

However you would need to adjust the cooking method as you won't need to soak them over night. You would then have to do something like put them in boiling water for a couple of minutes, then take them out and drop them into cold/iced water to loosen the thick skins (when dried the skins get thinner and don't need removing). Once you have skinned them, cook them for about 15-30 minutes to make sure they are nice and soft... and carry on with the rest of the recipe...

The beans used are Dried broadbeans but you might possibly find them as Egyptian Brown Beans...its also possible some other dried beans might produce a similar paste but technically wouldn't be Bigilla !

Steve

not exactly sure of the weight of fresh beans compared to dried but if you look at the pictures you want about 2-3 coffee mugs full of beans (going off how much I had when expanded after soaking)

Steve

I've just completed a new recipe for "Bigilla" using frozen fresh broadbeans and you use the same sort of weight of beans about 500g, you do need to drastically reduce the amount of cooking stock you add back though as its already got a lot of moisture in ! (more 50ml rather than the 250ml you need when using dried beans)

Makes a very similar paste to using dried beans just a little different in flavour !

Steve

This is the recipe for Bigilla using frozen or fresh broadbeans -

Bigilla from fresh or frozen broabeans

Steve