Fave e Cicoria: Puglian Mashed Fava Beans, Potato and Greens

by Nick Saltmarsh February 11, 2017

This comforting recipe from Puglia in southern Italy combines the earthiness of Split Fava Beans with creamy potato and bitter greens.

Our take on mashed fava beans with potatoes and greens is adapated from Paula Wolfert's recipe for fava pure e cicorielle in her classic book Mediterranean Cooking.

Numerous versions of this dish are cooked in Puglia, varying the ingredients according to local availability. It's sometimes cooked without potatoes and many different greens can be used. We've tried white chicory, curly endive or edible wild greens like dandelion, all with delicious results.

Fava beans are much appreciated in Puglia as this popular saying amply illustrates:

“Of all fresh and dried vegetables, the fava bean is queen, sovereign of all, soaked in the evening, cooked in the morning.”

Serves 4

Ingredients

100g Split Fava Beans
250g Potatoes, peeled and sliced
200g Chicory or Bitter Greens, eg Dandelion or Curly Endive
50ml Extra Virgin Olive Oil
Salt and Pepper to season

Method

Place the rinsed fava beans in a large saucepan, cover with water, boil for 10 minutes. Drain the beans and return to the pan with 1 tbsp olive oil, cover with salted water and simmer for 10 minutes. Add the sliced potatoes, top up with water if necessary to cover, and simmer for about 20 minutes, until the potatoes and beans are soft.
Rinse and roughly cut the chicory or green leaves and sweat in a pan for 10 minutes with just the water left on the leaves from rinsing. Drain off the liquid exuded by the leaves, pressing the leaves with a spoon if necessary.
Add just a little water (2 tbsp) to the leaves and boil uncovered for about 5 minutes until no water is left.
Drain any excess liquid from the potatoes and beans, and mash, adding back a little of the liquid if needed to keep it smooth. Stir in the greens with the remaining olive oil, season to taste and serve.

Nick Saltmarsh

Author

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.