Apulian fava bean purée with chicory

Ingredients

For 1 serving

• Dried fava beans100 g
• Chicory greens300 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: October – April

Method

1. The night before, put the dried split broad beans in a bowl, cover generously with cold water and leave to soak overnight; in the morning drain and rinse them.
2. Put them in a pan, cover with cold water just to their level, bring to the boil, skim and simmer covered for 60 minutes over a low heat, stirring now and then and adding a splash of hot water if they dry out, until they fall apart completely.
3. Meanwhile trim the chicory, discarding damaged leaves and the tough base, and wash it well in several changes of water to get rid of the soil.
4. Bring a pan of water to the boil, salt it and cook the chicory for 8 minutes, until the stems are tender; drain and squeeze lightly.
5. When the beans are ready, beat them hard with a wooden spoon until you have a smooth purée and season with salt.
6. In a frying pan heat half the oil over a medium heat with the crushed garlic clove and the chilli for 1 minute, until the garlic is just golden; add the chicory and toss for 3–4 minutes, until well flavoured.
7. Serve the bean purée with the chicory alongside and the remaining oil drizzled over.