Soups / RICETTI
Split broad-bean kawlata
A meatless kawlata built around split dried broad beans.
◷ 100 min / 6 servings
Method
- Soak beans for 4 hours and drain. Boil in fresh water for 25 minutes.
- Chop all the vegetables and add to the pot.
- Add oil, tomato paste and enough of the measured water to cover. Season.
- Simmer covered for 60 minutes until beans soften into the soup and vegetables are tender. Stir often near the end.
✳ From the kitchen
Time excludes soaking. This version contains no pasta.
Tradition reference
Government of Malta · National Register of Traditional Agro-Food Products ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.