Ingredients
Fava beans
- 500 g (1 lb) dried, peeled fava beans
- 2 cloves garlic or a small onion, peeled
- Olive oil
- Salt and pepper
- Optional: a sprig of fresh parsley and 1–2 crushed garlic cloves
Chicory
- 1 large head chicory (or 2 small heads), about 100 g (3.5 oz) per person
- Salt and pepper
To finish
- A best-quality fruity extra virgin olive oil
Instructions
Preparing the fava beans
Soak the fava beans overnight, up to 12 hours — dried favas are harder than other beans and need the longer soak.
Put the favas in a pot large enough to hold them with enough water to cover by about an inch. Season well with salt and pepper, plus the optional ingredients if using.
Simmer about an hour or more, until very tender. Stir frequently and top up with water as needed to prevent scorching, but let the water reduce so that by the time the favas are tender, it has mostly evaporated.
When tender, mash with the side of a wooden spoon until the beans form a kind of cream. For a smoother texture, use an immersion blender or pass through a food mill and return to the pot. Add a good pour of olive oil to enrich. Keep simmering, stirring constantly, until the purée is thick enough to form a little "canal" with a wooden spoon — it should have the texture of mashed potatoes.
Taste and adjust seasoning.
Preparing the chicory
Meanwhile, boil the chicory in well-salted water until fully tender but still bright green, about 4–5 minutes. Drain.
Finishing the dish
Spoon the fava purée into the bottom of individual plates. Top with some of the boiled greens. Drizzle both purée and greens generously with the best, fruitiest olive oil you can find. Serve immediately.