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Justine Doiron

Pugliese Fava Beans & Chicories

Dried fava beans and potato simmered with herbs and olive oil until they collapse into a silky, chunky mash, topped with lemony garlic chicories. Serve it with crusty toasted sourdough for a filling bowl of beans and greens.

⏱ 795 min3Italianfava beanschicoriespuglieseitalianbeans and greens

Ingredients

For the fava bean mash

  • 8 ouncesdried fava beans · soaked overnight
  • 6 ouncespotato · any variety, cut into 1-inch cubes
  • 1shallot · about 2 oz, thinly sliced
  • 1-2 sprigsrosemary
  • 6-8sage leaves
  • 1/4 cupextra-virgin olive oil · plus more for serving
  • 2 teaspoonsDiamond Crystal kosher salt
  • 8 cupswater

For the chicories

  • 1 poundchicories · or any leafy green
  • 2garlic cloves · smashed
  • 1lemon · juiced

For serving

  • —sourdough · optional, toasted

Steps

  1. 1

    The day before you plan to cook, soak the dried fava beans in water overnight, up to 24 hours.

  2. 2

    Cut the potatoes into 1-inch pieces and thinly slice the shallot. Tie the rosemary sprigs and sage leaves together with twine if you like.

  3. 3

    Add the drained beans, potatoes, shallot, herbs and 1/4 cup olive oil to a pot. Season with 2 teaspoons salt and cover with 8 cups water.

  4. 4

    Bring to a robust simmer and cook for 50-60 minutes, keeping it bubbling the whole time.

  5. 5

    While the beans come to a boil, clean the chicories, trim off the base, and set up an ice bath.

  6. 6

    Blanch the chicories in the simmering bean broth for 2-3 minutes, then move them to the ice bath with tongs. Squeeze out the excess water, roughly chop, and set aside until the beans are nearly done.

  7. 7

    As the beans cook they will break down into a mash and the potatoes will soften into it. Remove the herbs around the 40-minute mark and keep stirring until you have a chunky mash, like mashed potatoes. Season with salt and pepper, and add more olive oil if you want it silkier.

  8. 8

    When the beans are nearly done, heat a large sauté pan over medium heat. Add the chicories (still a little oily from blanching), the garlic and the lemon juice. Season with salt and cook until wilted and warm, 4-5 minutes.

  9. 9

    Pile the bean mash on a plate, top with the chicories, and drizzle with olive oil. Serve with crusty toasted sourdough.

Creator's notes

Justine learned this dish in Puglia and doesn't claim it's authentic. She blanches the greens in the bean cooking liquid instead of a separate pot of water, which saves water and leaves the greens with an oil coating that helps when they're sautéed. She first cooked the greens with white wine but thinks lemon juice works better. It's traditionally served like a big bowl of hummus with crispy focaccia.

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