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Ingredients for 4 servings:

  • 400 g white beans (dried or from a can)
  • some garlic cloves, squeezed
  • some olive oil
  • some lemon juice (or alternatively vinegar)
  • salt and pepper
  • Parsley, freshly chopped
  • some chili pepper(s), freshly chopped (optional)

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 15 minutes

Maltese bean paste – the recipe was given to me by the nice chef at the hotel

Soak the beans overnight in plenty of salted water. Drain and rinse the canned beans. Blend the drained beans with the garlic, olive oil, and lemon juice until a thick paste forms. Season with salt, pepper, and parsley. If desired, add fresh chili. Sprinkle a tablespoon of chopped parsley over the paste to garnish. In Malta, the paste is traditionally eaten with crackers. It’s also delicious on fresh bread or toast, or simply as a dip for vegetables!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pizza – Waffles

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