Fave e
Cicorie
Puglian broad-bean purée with bitter greens
Dried broad beans cook into a thick, gentle purée beside tender bitter chicory, finished simply with olive oil and black pepper.
Broad-bean purée & bitter chicoryA soft bean purée,
greens with a bitter edge.
Fave e cicorie puts two contrasting textures on one plate: soft broad-bean purée and tender leafy greens with a bitter edge. The beans are dried and peeled, not the fresh green beans found in spring. Olive oil brings the two parts together.
This is a familiar preparation in Puglia, including Salento, with related bean-and-greens dishes elsewhere in southern Italy. Kitchens vary the thickness and accompaniments. The home version keeps the purée to beans, water and oil, with cultivated leafy chicory alongside; it does not depend on finding wild greens.
Explore by food: Vegetables & cheese
At the table: Antipasti · Contorni · Primi.
Let’s make fave e cicorie.
Four generous side portions, or two light meals with bread served separately. The eight-hour soak is included.
Four generous side portions; no bread included in the recipe.
What you’ll need
- 300 gpeeled split dried broad beans
- 1 lfresh water for the beans, plus up to 500 ml as needed
- as neededwater for soaking the beans and boiling the chicory
- 600 gleafy chicory, tough stems trimmed
- 4 tbspextra-virgin olive oil
- to tastesalt and black pepper
The cooking allowance covers bringing the beans to a boil, simmering and final mashing; chicory cooks alongside the beans. Older dried beans may take longer. Cultivated chicory is the chosen green; unfamiliar foraged plants are not a substitute. Any bread or other additions are separate.
How to make it
- 01
Soak the beans
Rinse the beans, place in a roomy bowl and cover generously with cold water. Soak for 8 hours in the refrigerator, then drain and rinse. Use peeled split beans; unpeeled whole beans need a different preparation.
- 02
Cook until they collapse
Put the drained beans in a saucepan with 1 l fresh water. Bring to a boil and skim foam, then simmer partly covered for about 75–90 minutes until completely soft and breaking down. Stir more often as they thicken, adding a little of the reserve hot water if needed to prevent catching.
- 03
Cook the greens
During the last 20 minutes of bean cooking, bring another pan of salted water to a boil. Add the chicory and simmer for 10–15 minutes until tender. Drain very well and press out excess water gently; do not leave a watery pool beside the purée.
- 04
Mash and season
Beat the beans with a wooden spoon or mash until thick and mostly smooth. If soupy, stir over low heat briefly; if stiff, add hot water a spoonful at a time. Mix in 2 tbsp oil, salt and a little black pepper.
- 05
Bring the plate together
Spoon the warm bean purée onto plates and add the drained greens alongside. Divide the remaining 2 tbsp oil over both parts and finish with black pepper. Serve while warm.
More to discover…
PrimiAcquacotta
Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.
AntipastiAntipasto Misto
Cured meats, cheeses, olives and preserved vegetables make a shared Italian starter, with bread for assembling small bites.
AntipastiBruschetta
Warm toasted bread is rubbed with garlic, then topped with ripe tomatoes, olive oil and torn basil just before serving.