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
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- 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; 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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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Main Ingredient
- September/October 2014