Author Notes
Dried broad beans pureè and chicory is a typical south italian single-course meal, because chicory is everywhere in the countryside, and dried broad beans replace meat in the farmer's diet. If you make balls with it you totally win. —Chiarina-ina
Ingredients
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2.5 pounds
shelled dried broad beans
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2 tablespoons
chopped onion
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2 pieces
garlic cloves
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1 bunch
chicory
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1 cup
sesame seeds
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1 splash
olive oil
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1 pinch
salt
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1 cup
soymilk
Directions
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Soak the broad beans in cold water for a night.
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The day after, put two tablespoons of olive oil in a pan, add onion and fry over low heat for few minutes
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Add drained broad beans and cover with water. Cook until broad beans are melted.
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In another pan fry 2 tablespoons of oil with garlic cloves cut in halves and add washed chicory (don't drain it too much).
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When chicory is ready chop it up and mix with broad beans pureè. Add salt .
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Make nut sized balls, dip in milk and roll them in sesame seeds.
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Cook in hot oven for few minutes, just until sesame is golden.
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