Whether you’ve seen them overflowing from crates at your local grocer or being sold fresh at village markets, there’s no mistaking it – broad bean season is well and truly with us.
These little green gems may seem uninspiring at first glance, but they hold a special place in the Maltese kitchen – and heart. Rich in protein and fibre, and packed with springtime freshness, they’re a versatile ingredient that’s been part of the local diet for generations.
Here are some of the most popular and traditional ways broad beans are enjoyed in Malta:
1. Raw with crusty bread & ġbejniet
One of the simplest (and arguably best) ways to enjoy fresh broad beans is raw, straight out of the pod. Locals love to eat them with Maltese bread, ġbejniet (local sheep’s milk cheese), olives, and a drizzle of olive oil for a rustic, no-fuss spring platter. Add a glass of wine, and you've got yourself the perfect countryside snack.
2. Bigilla-style ful spread
Broad beans can also be transformed into a dip reminiscent of bigilla, Malta’s popular bean spread (although the original is made from ‘ful ta' Ġirba’ or ‘Djerba beans’, which smaller and darker than their broad cousins). Mashed broad beans, garlic, olive oil, parsley, lemon juice, and a pinch of salt make for a delicious homemade alternative that’s perfect for spreading on bread or served as part of an appetiser board.
3. Stewed or in soup (Minestra or Kusksu)
When the days still have a bit of chill to them, broad beans often find their way into hearty Maltese stews or minestra, the island’s version of minestrone. They also make a delightful addition to kusksu, a traditional Maltese soup made with tiny pasta beads, fresh peas, and ġbejniet – yum!
4. Fried with onions, garlic & parsley
A quick fry-up of broad beans with chopped onion, garlic, and a sprinkle of parsley is another much-loved side dish. Some also add bacon or zalzett tal-Malti (Maltese sausage) for a heartier version – great with eggs for a seasonal Maltese brunch!
5. As filling for ftajjar or pies
Broad beans occasionally sneak into savoury pies or ftajjar, giving a pop of green and a burst of flavour to these baked goods, often mixed with eggs, cheese, or other seasonal veggies. Particularly in Gozo, these can be found in an unexpected yet delicious combination with raisins, sometimes even in qassatat.
So if you spot broad beans at the market this week, don’t pass them up – they won’t be around forever! Embrace this humble legume while it’s in season and enjoy a bite of Maltese spring on your plate.
What’s your favourite way of devouring the green beans?