This simple fava bean puree paired with cooked chicory, a bitter green in the same family as escarole, is seasoned solely with olive oil and salt--an easy appetizer or side dish for any Italian-theme meal. If you have a special olive oil in your pantry, this is the time to use it.

Jane Black
Source: EatingWell Magazine, September/October 2014

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beans and potato in a medium saucepan; add water to cover by 1/2 inch. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the mixture is a thick, soupy consistency, about 1 hour.

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  • Transfer the bean mixture to a blender. Add 1 tablespoon oil and 1/2 teaspoon salt; puree until smooth. Transfer to a platter (or bowl).

  • Put a large pot of water on to boil.

  • Wash chicory (or endive) in a large bowl of water to remove any grit. Stir the remaining 2 teaspoons salt into the boiling water, then add the greens and cook, stirring occasionally, until tender, 6 to 8 minutes. Drain in a colander, pressing to remove excess water.

  • Serve the greens with the fava bean puree, drizzled with a little olive oil, if desired.

Tips

Look for “peeled” or “skinless” dried fava beans near other dried beans in the international aisle at well-stocked supermarkets, in natural-foods stores or online from bobsredmill.com.

Nutrition Facts

196 calories; protein 12.3g 25% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 14.8g 59% DV; sugars 3.2g; fat 3.3g 5% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 7108.7IU 142% DV; vitamin c 31.8mg 53% DV; folate 298.1mcg 75% DV; calcium 164.8mg 17% DV; iron 3.7mg 21% DV; magnesium 113.9mg 41% DV; potassium 990.3mg 28% DV; sodium 395.1mg 16% DV; thiamin 0.3mg 30% DV.