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
  • EVOO
  • 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.
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