Apulian fava beans and chicory, the rustic recipe also known as incapriata, a simple and genuine dish that is very easy to prepare.
To make Apulian fava beans and chicory, you use dried fava beans and wild chicory with a slightly bitter taste, all seasoned with good extra virgin olive oil to bring a unique or flavorful and nutritious second course to the table and it is also vegetarian vegan.
I am also sharing the pressure cooker version for lazy people like me who want to save time and energy, it is perfect.
Chicory has anti-inflammatory and purifying properties and perfectly balances with the slightly sweet taste of peeled dried fava beans, which contain vitamin C and iron.
If you like chicory, you can read the recipe on how to cook chicory where you will find many really useful tips, and last but not least, I tell you that this recipe was suggested to me by my friend Fabiola from the blog Chezbibia to whom I am particularly attached and would like to meet in person one day.
Below, I leave you other ideas for cooking chicory and then let’s go right under the photo to discover how to prepare Apulian fava beans and chicory!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing Apulian Fava Beans and Chicory
- 10.5 oz dried fava beans
- 2.2 lbs chicory
- 2 pinches salt
- to taste extra virgin olive oil
Preparation of Apulian Fava Beans and Chicory
To prepare Apulian Fava Beans and Chicory, first rinse the fava beans well under cold running water, then soak them in plenty of water.
Leave them to soak for at least 8 hours, ideally 12, then rinse them again.
Transfer the fava beans to a tall-sided pot and cover with cold water, bring to a boil without salting for 2 hours.
If it dries out too much, add a little hot water at a time and remove the foam that forms on the surface with a skimmer.
Meanwhile, as the fava beans cook, take care of the chicory by washing it very well, removing the tougher white end.
Bring water to a boil and cook the chicory for 5 minutes, then drain and set aside.
After the cooking time for the fava beans, mix them very well with a wooden spoon or spatula to turn them into a coarse puree.
Salt and mix again.
Here are the finished Fava Beans and Chicory, the incapriata, now you just have to serve them on a single plate by drizzling everything with good extra virgin olive oil.
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As I mentioned in the description, you can speed up the cooking of the fava beans by using a pressure cooker.
So after soaking them, rinse them very well, place the fava beans in the pressure cooker and cover them just with water.
Close the pressure cooker and from the moment it whistles, lower the heat and cook for 30 minutes.
Let the pot depressurize, then mix with a wooden spoon to puree them.
How to store Apulian Fava Beans and Chicory
You can store them in the refrigerator for 2 days in 2 separate and well-sealed containers.
