# Ful bit-Tewm (Broad Beans with Garlic)

Source: https://www.malteserecipes.com/recipes/ful-bit-tewm/

A simple Maltese broad bean dish with garlic, olive oil, lemon, and parsley. Rustic, fresh, and full of spring flavour.

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 people
Tags: broad-beans, garlic, maltese-classic, spring, vegetarian, vegan, side-dish



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 600g fresh broad beans (fava beans), podded

- 3 tbsp olive oil

- 3 cloves garlic, sliced

- Juice of 1/2 lemon

- Small handful fresh parsley, chopped

- Salt and black pepper to taste

- Pinch chilli flakes (optional)


## Instructions

1. **Cook the beans**: Boil the broad beans in salted water for 5-8 minutes until tender. Drain well.

2. **Soften the garlic**: Heat the olive oil in a pan over low heat. Add the garlic and cook gently until fragrant but not browned.

3. **Toss**: Add the broad beans, lemon juice, parsley, salt, pepper, and chilli flakes if using. Toss for 2-3 minutes until glossy and warm.

4. **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](/recipes/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





## Serve with or cook next

- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Turn dried broad beans into a dip with garlic and olive oil.

- [Kusksu (Maltese Broad Bean and Pasta Soup)](https://www.malteserecipes.com/recipes/kusksu/): Try broad beans in a spring soup with small pasta beads.

- [Fażola Bajda (White Bean Stew)](https://www.malteserecipes.com/recipes/fazola-bajda/): Cook white beans in tomato sauce for a different bean-based meal.