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Broad Bean Purée with Chicory – Traditional Puglian Recipe

Broad Bean Purée with Chicory is a traditional Puglian recipe made with just a few simple ingredients. The bitter flavor of wild chicory perfectly complements the broad bean purée, creating a delightful dish that can be served as a main course or a side.
Recipe Broad Bean Purée with Chicory – Traditional Puglian Recipe
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 2 hours
  • Servings for Serves 4 people

To discover the Fave e Cicoria Recipe, we traveled all the way to Puglia. It is here that this dish was born and has spread widely throughout the region, a sign that its goodness leaves no one indifferent. The Broad Bean Purée, simple yet memorable, is one of those dishes you won’t easily forget once you’ve tried it: creamy and thick, with a bold flavor that pairs perfectly with the slightly bitter wild chicory.

Puglian Fave e Cicoria is very easy to prepare: you start with dried broad beans soaked overnight, then simmer them for a couple of hours with potatoes and onion. Tradition says the bean purée should form simply by occasionally stirring the mixture, but you are also welcome to blend it for a smoother texture. So, if you have ever wondered how to cook dried broad beans, it’s time to try your hand at Fave e Cicoria.

Among other recipes with dried broad beans, we recommend trying “macco di fave”, a typical Sicilian dish. With fresh broad beans, you can prepare “pasta e fave” or the classic “fave in umido”. Dried broad beans (fava beans) can be found in specialty stores and most supermarkets with an international section. If wild chicory is not available, you may substitute with dandelion greens or escarole, which have a comparably bitter flavor profile.

Ingredients for Serves 4 people

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Method

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  1. To prepare Fave e Cicoria, start by soaking the broad beans (fave) in water for at least 24 hours. This process helps to soften the beans and reduces cooking time.
  2. After soaking, drain and rinse the beans thoroughly under running water, then transfer them to a large pot, covering them with water.
  3. Cook the beans for about one and a half to two hours, or until they are soft. Occasionally, use a skimmer to remove any foam that forms on the surface of the water during cooking.
  4. About an hour into cooking, add the diced potato and chopped onion. Only towards the end of cooking should you season with salt and, if desired, blend the mixture to achieve a smoother consistency.
  5. Meanwhile, prepare the chicory by trimming the ends of the stems and washing the leaves under running water to remove any dirt.
  6. Blanch the chicory in plenty of salted boiling water for 2 to 3 minutes, then drain well.
  7. Serve the drained chicory alongside the broad bean puree on the same plate, and finish with a drizzle of raw olive oil for added flavor. Finally, remember to download our App with exclusive content and fewer ads!
    Broad Beans And Chicory 1

Variations and Alternatives

As with all traditional recipes, it’s best not to make too many modifications. Try Fava Beans and Chicory as is, and you will see that you will enjoy it!

Tips

Fava Beans and Chicory, following the original recipe, is traditionally prepared by cooking the fava beans in a terracotta pot. However, if you don’t have one, a regular cooking pot will work just fine.

Storage

Fava Beans and Chicory can be stored in the refrigerator for 2-3 days in an airtight container. However, we recommend consuming them at room temperature for the best flavor.

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