Let the beans soak for about an hour. It is essential to give them enough time to hydrate, which will help achieve a fine texture. After this time, rinse the beans under cold running water and place them in a large pot with plenty of water to boil. It is normal for foam to form during boiling, so make sure to use a large pot to prevent overflow. Boil the beans, stirring constantly with a wooden spoon, especially towards the end when the beans start to soften and the water decreases. The goal is to achieve a puree consistency, so do not hesitate to mash the beans during boiling. An alternative is to use an immersion blender to turn the boiled beans into a creamy puree, which will be an excellent base for this dish.
If the puree is too liquid, you can thicken it by leaving it on the heat for a few extra minutes, stirring constantly to prevent sticking. If, on the other hand, the puree is too thick, dilute it with a tablespoon of warm water, stirring it again on the heat until it reaches the desired consistency. Don’t forget to add salt to taste, to enhance the flavors.
Meanwhile, clean the chicory leaves, making sure to remove the damaged ones. Boil the leaves in a pot of salted water until they become tender. In a frying pan, add a little olive oil and a crushed garlic clove, letting it sauté lightly. Then, add the boiled and drained chicory, allowing it to absorb the garlic flavor. Don’t forget to remove the garlic before serving, to keep the slightly bitter taste of the chicory.
Serve the beans alongside the sautéed chicory, drizzling everything with a thread of olive oil for added flavor. This combination of textures and flavors will surely surprise you. Take the chicory with a fork, just like spaghetti, and dip it into the bean puree. This way, the slightly bitter taste of the chicory will blend perfectly with the sweetness of the beans, creating an unforgettable culinary experience. A delicious variation of the recipe is to boil the beans together with a peeled and diced potato, thus adding an ingredient that will bring extra creaminess to the dish. This option is ideal for those who prefer a richer texture and a more complex flavor.
If the puree is too liquid, you can thicken it by leaving it on the heat for a few extra minutes, stirring constantly to prevent sticking. If, on the other hand, the puree is too thick, dilute it with a tablespoon of warm water, stirring it again on the heat until it reaches the desired consistency. Don’t forget to add salt to taste, to enhance the flavors.
Meanwhile, clean the chicory leaves, making sure to remove the damaged ones. Boil the leaves in a pot of salted water until they become tender. In a frying pan, add a little olive oil and a crushed garlic clove, letting it sauté lightly. Then, add the boiled and drained chicory, allowing it to absorb the garlic flavor. Don’t forget to remove the garlic before serving, to keep the slightly bitter taste of the chicory.
Serve the beans alongside the sautéed chicory, drizzling everything with a thread of olive oil for added flavor. This combination of textures and flavors will surely surprise you. Take the chicory with a fork, just like spaghetti, and dip it into the bean puree. This way, the slightly bitter taste of the chicory will blend perfectly with the sweetness of the beans, creating an unforgettable culinary experience. A delicious variation of the recipe is to boil the beans together with a peeled and diced potato, thus adding an ingredient that will bring extra creaminess to the dish. This option is ideal for those who prefer a richer texture and a more complex flavor.
Ingredients
bob chicory (it can be wild chicory picked from the field or garden chicory. In English Italian dandelion) 1 clove of garlic 1 tablespoon of oil