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Isra’s Butter Bean Begilla

December 6, 2011

Begilla is a Maltese sort-of hummus/paté, made with broad beans. I love it, but butter beans are a particular favourite of mine – so I thought I’d make a butter bean version. And I’m right pleased with it. I highly recommend eating it on corn crackers, or gluten free pitta bread, as part of a mezze platter. It’s also just ridiculously easy. So here we go:


1 tin butter beans

2 sprigs fresh thyme (or 1tsp dried)

2 cloves garlic

Salt & pepper

Olive oil

Small handful black olives

Spoonful capers

Twist of lemon juice

Pinch of paprika


  1. Heat a glug of oil in a frying pan and crush the garlic into it, with some salt and pepper. Once the garlic has softened, add the thyme.
  2. Rinse the butter beans under the tap and, once drained, add them to the garlic and herbs. Fry until the butter beans are a little softened, and coated with the juicy juicy flavours. (You can add other spices, if you wanna, obviously. A bit of cumin is nice). Take off the heat.
  3. Mash the butter beans in a bowl until you can’t be bothered to mash them any more. It’s up to you how smooth you want it.
  4. Chop the black olives and capers, add to the butter beans. Add seasoning, to your taste. Mix through. Add a good glug of olive oil, until the mix is moist but not overly wet.
  5. With a twist of lemon and a sprinkle of paprika, you’re done.

4 Comments leave one →
  1. December 7, 2011 12:16 pm

    Fabulous. Can’t wait to try it. :oD

  2. December 16, 2011 3:31 pm

    Just made this for my lunch. Yum yum yum!


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