Fava Bean Puree with Chicory

Fava Bean Puree with Chicory

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From: EatingWell Magazine, September/October 2014

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 8 ounces skinless dried fava beans (about 1½ cups, see Tip)
  • 1 small red potato, peeled and sliced
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • ½ teaspoon salt plus 2 teaspoons, divided
  • 2 pounds chicory or curly endive (from 2 bunches), trimmed


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  1. Place beans and potato in a medium saucepan; add water to cover by ½ 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.
  2. Transfer the bean mixture to a blender. Add 1 tablespoon oil and ½ teaspoon salt; puree until smooth. Transfer to a platter (or bowl).
  3. Put a large pot of water on to boil.
  4. 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.
  5. 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 bobsredmill.com.

Nutrition information

  • Serving size: about ⅔ cup greens & ½ cup puree
  • Per serving: 196 calories; 3 g fat(1 g sat); 15 g fiber; 32 g carbohydrates; 12 g protein; 298 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 7,109 IU vitamin A; 32 mg vitamin C; 165 mg calcium; 4 mg iron; 395 mg sodium; 990 mg potassium
  • Nutrition Bonus: Vitamin A (142% daily value), Folate (74% dv), Vitamin C (53% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1½ vegetable, 1 lean meat, ½ fat

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