Fażola Bajda (White Bean Stew)
A comforting Maltese white bean stew with tomato, garlic, herbs, and olive oil. Rustic, economical, and excellent with bread.
Ingredients
Have your ingredients ready? Go to instructionsMeasures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.
Instructions
- Cook the beans: Drain the soaked beans and place in a pot with fresh water. Simmer for 45-60 minutes until nearly tender, then drain.
- Cook the vegetables: Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook until softened. Stir in the garlic.
- Simmer: Add the beans, chopped tomatoes, tomato paste, bay leaves, oregano, and enough water to cover. Simmer for 30-40 minutes until the beans are tender and the stew is thick.
- Finish: Season with salt and pepper, stir in parsley, and drizzle with extra olive oil before serving.
Fażola Bajda is a rustic Maltese white bean stew, cooked with tomato, garlic, herbs, and olive oil. It is economical, filling, and especially good with crusty bread.
Serving Suggestions
- Serve with Maltese bread
- Drizzle with extra olive oil
- Add chilli flakes for heat
- Serve as a main or hearty side dish
Traditional Notes & Tips
- Soaking the beans helps them cook evenly
- Add salt near the end so the beans soften properly
- The stew should be thick but spoonable
- Some versions add Maltese sausage or pork
- Leftovers thicken and taste even better the next day