Bigilla

Method

Soak the dried broad beans overnight in cold water, then drain and rinse thoroughly. Boil the beans in fresh water with salt for approximately 45 minutes until completely tender and starting to break down. Drain the cooked beans, reserving a little cooking liquid. Pound the garlic, cumin seeds, parsley and salt together in a mortar to form a paste. Add the cooked beans to the paste and mash vigorously until you achieve a coarse, chunky texture rather than a smooth puree. Stir in the olive oil and black pepper, adjusting consistency with reserved cooking liquid if needed. Transfer to a serving bowl and serve at room temperature with crusty bread, drizzling with additional olive oil if desired.