Preparation
Soak the beans overnight then remove the skins and cook them in salted water with a clove of garlic, 2-3 bay leaves, half an onion, 3-4 tomatoes, a sprig of parsley, a whole peeled potato.
Rinse the chicory several times and cook it in salted water. Puree the broad beans and serve them with the chicory and a drizzle of olive oil on top.
Ingredients
- 350g dried broad beans
- 1 garlic clover
- 2-3 bay leaves
- ½ onion
- 3-4 tomatoes
- parsley
- 1 potato
- 1,5 kg of wild chicory
- Extra virgin olive oil and salt to taste
