Ful bit-Tewm (Broad Beans with Garlic)
A simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.
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: Boil the broad beans in salted water for 5-8 minutes until tender. Drain well.
- Soften the garlic: Heat the olive oil in a pan over low heat. Add the garlic and cook gently until fragrant but not browned.
- Toss: Add the broad beans, lemon juice, parsley, salt, pepper, and chilli flakes if using. Toss for 2-3 minutes until glossy and warm.
- Serve: Serve warm or at room temperature with extra olive oil if desired.
Ful bit-Tewm is a simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. It is especially good in spring when broad beans are fresh and sweet.
Ingredient Substitutions Outside Malta
Look for fresh or frozen broad beans labelled fava beans. Use the podded weight, and check frozen beans earlier because their preparation may differ. Dried fava beans need soaking and much longer cooking; they are not a direct swap for the fresh beans here. Try Bigilla if dried beans are what you have.
Serving Suggestions
- Serve as a side dish with fish or meat
- Eat with crusty Maltese bread
- Add to a meze-style spread
- Serve warm or at room temperature
Traditional Notes & Tips
- Young broad beans can be eaten with their skins
- Older beans may be nicer peeled after boiling
- Do not brown the garlic or it may taste bitter
- Lemon keeps the flavour bright
- This dish is best when broad beans are in season