* This is the part where we get creative! A traditional dish that is still occasionally sold in country villages by street vendors or in supermarkets. It is a must in any restaurant offering Maltese food. It is really a dip best eaten with a galletta (round shaped, hard baked biscuit).

The dried beans should be soaked for at least twelve hours. Clean thoroughly, put in fresh water, add salt and bring to boil. Simmer until beans are tender. It is best to have ready boiling water to add if necessary. This depends on how old the beans are. When ready drain. Mash the beans and add the other ingredients.

From: Rikku Dikku
Posted By: Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
Post Date: 11 Dec 00