Broad Bean Dip (Bigilla)

– 500g dried broad beans *
– 1 tablespoon vinegar
– 1 tablespoon olive oil
– 1 teaspoon curry powder
– 4 cloves garlic crushed
– some parsley finely chopped
– salt and pepper

Remove skin from the beans. Soak the beans in salted water for 24 hours. Wash beans and cook them in plenty of salted water till tender. Mash the beans. Add the olive oil, vinegar, parsley, garlic and curry and mix well. Add salt and pepper to taste. Simmer for a few minutes. Serve hot or cold as preferred.

* If fresh broad beans are used there is no need to soak the beans before cooking.

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