BIGILLA by Marion Borg
400 gr dried broad beans ( soaked overnight in water and bayleaf )
1 to 2 bayleaves
4 garlic cloves
1 chilli pepper
15 gr fresh parsley
10 gr mint
1 tsp salt
1 tsp pepper
50 gr olive oil Start by soaking the beans overnight with plenty of water and a bayleaf .
The next day ,start by rinsing the beans in fresh water ,remove bayleaf and transfer the beans to the mixing bowl .
1. Add 10 gr garlic, 15 gr parsley ,mint ,1 chilli pepper ( if using ). Add enough water to cover the beans by about 5 cm. Put on lid and splash guard / basket and cook for 20 minutes /115 deg / speed 1.5
2. Lower heat setting to 98 deg and continue cooking for 50 minutes, speed 1 or until beans are soft when squeezed between two fingers .Add more time if they are still hard .
3.Add the salt ,pepper, 50 grms olive oil , Add measuring cup and puree for 1 minute ,(starting at speed 5 and increasing gradually to speed 10).
The mixture should be smooth and runny as it will thicken once cooled .
Add some chillies and parsley to decorate .
Can be served warm or cold .