White Beans with Garlic and Parsley (Fażola bajda bit-tewm u t-tursin) is a very easy and delicious Maltese dish. You may recognize this recipe from my previous post . It was one of the components of the platter that I made. Since this dish can stand on it’s own I thought it deserved it’s own post.
White Beans with Garlic and Parsley can be served as a side dish, an appetizer, and as a main dish. As a side dish I love it along side fish. When serving it as an appetizer I like to also offer bruschetta , olives, cheese, salami etc. As a main dish I eat it as a salad. I will either eat it completely as is, or place it on a bed of romaine to add some greens to my meal.
This is also really inexpensive and is made with items you probably have on hand. I love keeping a few cans of beans in my pantry to make a quick salad or side. I know, you can make beans from scratch. I am just not there yet.
So here it goes. Just drain and rinse one can of white beans . Place them in a bowl. Chop two cloves of garlic and add that to the bowl. You can increase or decrease the garlic. It’s about your preference (and how fresh your garlic is). Slice up two green onions and add them to the beans and garlic. Lastly add 1/4 cup of fresh parsley. In a pinch I have used dry parsley but really try to use fresh. It adds another texture and freshness to the salad. Sprinkle this with salt and pepper to your taste. Drizzle olive oil over top, add 1/8 cup of red whine vinegar and toss all of the ingredients together.
That is it. How simple is that. Now, you can eat it like this, but I suggest your refrigerate it. You can make this ahead of time if you will have company. I make it a bit before I want to eat (sometimes before heading to the gym so that it is waiting on me). You just want it to have a chill. It tastes so yummy that way.
White Beans with Garlic and Parsley (Fażola bajda bit-tewm u t-tursin)
- 1 can white beans
- 2 cloves chopped garlic
- 2 sliced green onions
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- drizzle extra virgin olive oil
- 1/8 cup. red wine vinegar
- toss all of the ingredients together