Ful tan-Nanna (Grand Mother’s Broad Beans)


  • 2kg Fresh broad beans
  • 1 large onion sliced
  • 3 tbs olive oil
  • 3 tbs tomato puree
  • 2 slices Maltese bread (without crust)
  • 2 tbs white vinegar
  • 2 cloves garlic crushed
  • 2 tbs Mint chopped


Shell the broad Beans. Remove the crescent shaped piece at the top of each bean Heat olive oil in a pan, and fry chopped onion until soft and golden.

Add the tomato puree and then add the beans.

Add enough water till it covers the beans completely. Simmer until beans are tender.

Soak the bread in the vinegar, remove any surplus vinegar by squeezing then mash using a fork.

Add the garlic and mint (and some salt and pepper to season). Stir the mixture with the cooked beans.

Serve hot! With lots of Maltese bread

Difficulty: Easy

This entry was posted in Appetizers, Bread, By Course, By Occasion, Recipes, Salads, Summer, Vegetables and tagged , , , . Bookmark the permalink.

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