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Bigilla
Here's an interesting recipe straight from the mediterranean then! Best ever recipe for bigilla or Maltese broad bean dip for crackers!
Prep Time 3 hours
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings 4
Calories per serving 170 kcal
Ingredients
- 9 oz dried foul medames beans (250 g)
- 2 small garlic cloves
- 2 bay leaves
- olive oil
- 2 tsp hot chili sauce
- salt
Instructions
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Soak the beans in cold water for at least 3 hours, preferably overnight.
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Drain them the next day, transfer the beans to a high pan and add a generous amount of water, the peeled garlic cloves, bay leaves and some salt.
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Place the pan over high heat and boil for 50 minutes or until soft. Drain the cooked beans.
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You can do 2 things now: add the beans to a blender and mix into a coarse paste…
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… or peel the beans one by one and mash them up with a fork. Some don't like the skins even though these give the paste some texture and its typical bitterness. I blended half of the beans and peeled the other half. Then add a good splash of olive oil, the hot chili sauce and a pinch of salt.
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Mix well again. Add more olive oil if you like. The paste should be sticky and wet but don't exaggerate. Check the seasoning and add extra salt or chili sauce to taste if necessary. Transfer the braod bean paste onto a clean plate. Sprinkle with more olive oil. Serve lukewarm or at room temperature.