Fażola bit-Tewm & the Spritzer Comeback

By Ms.Gourmet on January 4, 2010 8:27 AM

During the summer months we tend to spend a lot more time outdoors, as the evenings are warmer and it's lighter for much longer. The children love to play in the back yard, jumping like crazy monkeys on the trampoline for hours on end while we sensibly sit on the porch sipping an apéritif or two.

On long, lazy summer days you tend to want something light to pick at prior to dinner. While we were down the coast we were consistently faithful with our apéritif and appetizer ritual and I think it's safe to say that the Cinzano Bianco Spritzer has made a definite comeback at our house.

One of my favourite Maltese appetizers is fażola bit-tewm, which is basically white butter beans with crushed garlic, fresh flat leaf parsley that is then lightly coated with good extra virgin olive oil. When we're in Malta I love to serve fażola with a bowl of fresh cherry tomatoes, some green Sicilian olives and peppered ġbejna. When we're in Melbourne, I just lament about the absence of ġbejna.

fazola.jpg
Fażola bit-Tewm - White Butter Beans with Garlic

You can either use dried white butter beans that you soak overnight and then boil or alternatively you can use the ready cooked and canned version.


Ingredients

400g tin of organic butter beans, drained weight  240g

3 cloves of garlic, finely chopped

A bunch of flat leaf parsley, finely chopped

A generous glug of good extra virgin olive oil


Method

1. Drain and rinse the beans well. Add the garlic and parsley and a generous glug of olive oil.

2. Season to taste with some sea salt and freshly ground black pepper and serve. 

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Recent Comments

  • Ms.Gourmet: I keep telling Corrie that one of these days she read more
  • curlywurlyfi: My parents live in Malta (Sliema) + I have two read more
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  • Caitlin @ Roaming Tales: That looks simple and tasty. Probably even better when the read more
  • Bethany: I used to work with someone from Malta who became read more
  • Krista: Mmm, I love the simplicity of this dish and can read more




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