Broad beans and chicory

Broad beans and chicory


  • 600 g dry broad beans
  • 1 kg chicory
  • Garlic
  • Salt
  • P.D.O. Terra di Bari oil


To prepare the very best broad beans and chicory, soak the broad beans overnight in cold water.
Cook in plenty of salted water until they start to break up, then keep stirring with a wooden spoon to obtain a puree.
Trim the chicory, wash carefully and boil in plenty of salted water.
Add the chicory to the puree and dress with P.D.O. Terra di Bari oil.
Serve in individual bowls with cubes of fried bread or croutons if desired.
Your broad beans and chicory is ready. Enjoy!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest