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
Continue After Advertisement
Ingredients
-
2.5 pounds
shelled dried broad beans
-
2 tablespoons
chopped onion
-
2 pieces
garlic cloves
-
1 bunch
chicory
-
1 cup
sesame seeds
-
1 splash
olive oil
-
1 pinch
salt
-
1 cup
soymilk
Directions
-
Soak the broad beans in cold water for a night.
-
The day after, put two tablespoons of olive oil in a pan, add onion and fry over low heat for few minutes
-
Add drained broad beans and cover with water. Cook until broad beans are melted.
-
In another pan fry 2 tablespoons of oil with garlic cloves cut in halves and add washed chicory (don't drain it too much).
-
When chicory is ready chop it up and mix with broad beans pureè. Add salt .
-
Make nut sized balls, dip in milk and roll them in sesame seeds.
-
Cook in hot oven for few minutes, just until sesame is golden.
See what other Food52ers are saying.