Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Dried split fava beans - (8 oz)

  2. 2 cups 474ml All-purpose potatoes - peeled and quartered (medium)

  3. 1 teaspoon 5ml Fine sea salt

  4. 1/2 cup 118ml Extra-virgin olive oil

  5. 1 lb 454g / 16oz Chicory - stemmed, washed,

  6. And drained

Instructions Jump to Ingredients ↑

  1. Put the beans and potatoes in a pot, add enough water to cover, and add the salt. Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy. Drain, reserving 1/4 cup of the cooking water.

  2. Transfer the beans and potatoes to a food processor. Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth. Remove the puree to a saucepan and keep warm over very low heat.

  3. Bring a large pot of water to a boil. Add the chicory and cook until tender, about 20 minutes. Drain well, and spread the chicory on a serving platter.

  4. Spoon the fava bean puree over the chicory. Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.

  5. Variations: Serve the puree topped with strips of roasted red and yellow bell peppers. Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation. Or use individual molds and serve on small portions of chicory.

  6. This recipe yields 8 servings.


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