Ful Imgiddem by Marco Buttigeg
- 1Kg fresh braod beans shelled
- 1 onion halved and sliced
- 3 cloves garlic crushed and sliced
- Chopped fresh mint and parsley
- 1Tbsp Kunserva
- Enough water to just cover
Saute onion in Evoo, when translucent add garlic and broad bean an cook for a furthur few minutes. Add Tomatoe paste and water. partial cover and simmer till beans are tender. Serve warm or cold drizzeled with additional EVOO and parsley.