Ingredients
- 300g broad beans
- a head of wild chicory (or other greens)
- half an onion
- a ripe tomatoe
- 1 clove garlic
- salt and pepper
- olive oil
- bread
Prep
Soak the beans for 12 hours.
Instructions
Put a deep pan (or pot) on medium heat, pour in a few tbsp of olive oil and add the peeled garlic clove. Finely chop the onion and add it to the pan, give it a few more minutes, then finely chop the tomato and add that. Fry everything together for five minutes, then add the soaked beans along with enough water to cover them. Cook everything on a low flame for about 2 hours (or use a haybox/slow cooker).
Clean the chicory with plenty of water, and consider splitting the thick stems lengthwise so they cook more evenly. Place the (still wet) greens in a large pot, salt them, cover the pot and put it on a medium heat. Give it 10mins before checking, and cook the greens until they're soft and tender.
Once the beans are cooked, use a wooden spoon or potato masher to reduce them to a puree (or leave them a bit chunkier, it's up to you). Spoon them into a deep dish, garnish with olive oil and chicory, and serve.