Fava Bean Puree with Chicory
From EatingWell: 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.
- 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
- 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.
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 bobsredmill.com.
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
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- September/October 2014