missdiane: (Default)
[personal profile] missdiane
I should have made this on Sunday rather than the failed dish I made that I had to toss because it upset my stomach (Note: Rachael Ray's Vegetable Stock seems iffy)

But anyhoo, beans. Once the remnants of Florence push her way through today, the temperature is supposed to get lower at night which means soup weather. NOM. I'm going with a classic - Pasta e Fagioli. I'll be making it vegan. 

Link to the recipe I'll be using. Looking forward to this. 
norfolkian: (Default)
[personal profile] norfolkian
Traditionally, bigilla is made with dried tic beans. Tic beans are a smaller, darker relative of broad beans, but in this country they seem to be mostly used in animal feed. Like much Maltese cookery, recipes will vary a lot according to family tradition amongst other things. I based my recipe on one from the Food & Cookery of Malta - my go to cookbook when cooking any new-to-me Maltese recipes. However, there are also some recipes on the internet here, here and here. Most recipes seem to suggest adding pretty much all the ingredients raw (aside from the beans), but I decided to cook my garlic and chilli a little before adding to the beans.

I used tinned broad beans rather than dried, because my local supermarket did not have any dried ones. Plus I didn't have to bother soaking them or cooking them for too long.

This recipe makes enough for 4 - 6 people as a starter/snack.

Ingredients

1 1/2 tbsp Olive oil
1 mild red chilli, seeds removed and finely chopped
4 large cloves of garlic, minced using a garlic press or finely chopped
2 x 300g tins broad beans, drained and rinsed
Juice of one lemon or 2 tbsps bottled lemon juice
Salt (to taste)
Handful of fresh herbs, finely chopped (I used parsley and mint)

Method

Heat a small amount of olive oil in a pan and very gently fry the chilli and garlic, stirring often, for about 5-10 minutes until soft. Take off the heat once done, but leave in the pan. Meanwhile cook the tinned beans in some water for a few minutes (technically you don't really need to do this bit, as the beans are already cooked, but I decided to heat mine as I thought it might make them easier to mash, plus you can serve this dish warm or cold). Once the beans have cooked for a few minutes, drain and add to the pan with the chilli and garlic. Add the lemon juice, the rest of the olive oil and the salt. Using a fork or a potato masher, roughly mash the bean mixture. Finally, add the mixed herbs and stir it all together.

Serve with toasted bread or crackers. Or for a proper authentic Maltese experience serve with galletti.

Bigilla


gominokouhai: (Default)
[personal profile] gominokouhai

Hello folks! Happy Wednesday. And what a marvellous Wednesday it is, following on directly from Tuesday, with no gaps, in its customary fashion. Yes, truly we are privileged to currently be living in one of the best possible Wednesdays, right now at this very moment.

Ahem. Yes, I'm late. Sorry about that. I've had a mad week and for all I know it's still Octeday. Plus I figured that last week's challlenj deserved a bit of extra time, you know, what with the obvious handicap and all.

Moving on from the bean curd to its component ingredients. This week's challenj is BEANS. They are, I'm told, good for the heart, and a proportional relationship exists between their consumption and certain bodily processes relating to the healthy metabolization of short-chain fatty acids. Not only are they good for you, but they're a staple of British comedy! Feed your body AND your intellect with BEANS.

Bean me up, babies. Show me your beans.

Subscribe

RSS Atom

Expand Folds

No cut tags

December 2018

M T W T F S S
     12
345 678 9
10111213141516
17181920212223
24252627282930
31      
Page generated Friday, June 6th, 2025 10:50 am
Powered by Dreamwidth Studios

Style Credit