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. Source: EatingWell Magazine, September/October 2014

Jane Black


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

196 calories; 3.3 g total fat; 0.5 g saturated fat; 395 mg sodium. 990 mg potassium; 32 g carbohydrates; 14.8 g fiber; 3 g sugar; 12.3 g protein; 7109 IU vitamin a iu; 32 mg vitamin c; 298 mcg folate; 165 mg calcium; 4 mg iron; 114 mg magnesium;