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30 minutes

Cooking time

150 minutes


Very easy

Wine Pairing

Askos Verdeca


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.

  • 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