Fava Bean Puree with Chicory

September/October 2014

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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.

Fava Bean Puree with Chicory

Makes: 6 servings

Serving Size: about 2/3 cup greens & 1/2 cup puree

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Total Time:


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


  1. 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.
  2. 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).
  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.

Tips & Notes

  • 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


Per serving: 203 calories; 3 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 3 g total sugars; 13 g protein; 16 g fiber; 407 mg sodium; 1105 mg potassium.

Nutrition Bonus: Vitamin A (173% daily value), Folate (82% dv), Vitamin C (64% dv), Potassium (32% dv), Magnesium (31% dv), Iron (22% dv), Calcium (19% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 1/2 vegetable, 1 lean meat, 1/2 fat

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Main Ingredient

Preparation/ Technique
Type of Dish
Side dish, vegetable
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