Bigilla

recipe
This Maltese dip is traditionally made with dried favas, but using fresh beans means they don't need to be soaked overnight first and slashes the cooking time. Serve with crackers or crusty bread.

Yield:

8 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 61
Caloriesfromfat 43 %
Fat 2.9 g
Satfat 0.5 g
Monofat 2 g
Polyfat 0.4 g
Protein 2.9 g
Carbohydrate 6.4 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 382 mg
Calcium 14 mg

Ingredients

4 pounds unshelled fava beans (2 cups)
1 tablespoon minced fresh parsley
2 tablespoons capers
1 tablespoon chopped jalapeño pepper
1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, chopped

Preparation

Remove beans from pods; discard pods. Cook beans in boiling water 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins.

Place beans in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain. Place beans and remaining ingredients in a food processor; process until smooth.

Note:

April 2006
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