Broad Beans and Wild Chicory

17/11/2023

Broad beans and chicory is a typical dish from the Apulian cuisine, a healthy and tasty pairing. Here’s how to prepare it:

Ingredients

300 g of dried broad beans
1 kg of wild chicory (or endive if wild chicory is not available)
2 cloves of garlic
Extra virgin olive oil (EVO) to taste
Salt to taste
Chili pepper (optional)

Preparation

First, soak the dried broad beans in lukewarm water for about 8-12 hours, or overnight. This will soften the beans and shorten their cooking time.
After soaking, drain the broad beans and put them in a pot with plenty of cold water. Bring to a boil and simmer for about 2 hours, or until they are soft. Remember to skim the surface occasionally and, if necessary, add hot water to keep them covered.
While the broad beans are cooking, clean the chicory by removing the tougher stems and damaged leaves. Thoroughly wash the chicory under running water to remove any soil residue.
In a large pot of boiling salted water, cook the chicory for about 10-15 minutes, until they become tender. Then drain and squeeze out the excess water.
In a frying pan, brown the garlic cloves with a drizzle of EVO oil. If you like, you can also add a chili pepper for a spicy touch.
Add the chicory to the pan and sauté for a few minutes over medium heat, stirring well.
Once the broad beans are cooked, discard any remaining skin pieces and mash them directly in the pot with a wooden spoon or a food mill to obtain a cream.
Serve the hot broad bean cream accompanied by the sautéed chicory. Dress with a raw drizzle of EVO oil and, if you wish, adjust the salt.

You can enjoy this dish in its simplicity or enhance it with slices of toasted bread or with homemade bread croutons for added crunchiness.

Curiosity

The contrast between the sweetness of the broad beans and the bitterness of the chicory creates a balance of flavors highly appreciated in Apulian culinary tradition. This dish is often accompanied by a glass of local red wine that further balances the tastes.