A rustic and delicious vegetarian dish, fava beans and chicory Pugliese style is an ancient recipe that has been passed down almost unchanged through generations to this day. Widely known throughout Puglia — with slight differences from province to province — this typical dish of Pugliese cuisine reflects the poor and rural tradition still alive in many of the region’s dishes, such as rice, potatoes, and artichokes tiella, zucchini alla poverella, or Salentinian potato pitta.
Few simple ingredients — peeled dried fava beans, available year-round; wild chicory, once gathered spontaneously; and extra virgin olive oil, a true regional pride — skillfully measured and worked create a vegetarian second or main course loved even beyond Puglia. This traditional Pugliese recipe consists of a puree of slowly cooked dried fava beans in water until they break down and turn creamy; boiled chicory is then placed on top, sometimes briefly sautéed in a pan with a drizzle of oil.
Essential, nutritious, and deeply linked to Italian poor cuisine, fava beans and chicory remain one of the most authentic ways to bring the flavors of Pugliese gastronomic tradition to the table.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Puglia
- Seasonality: All Seasons
Ingredients for fava beans and chicory Pugliese style
If you are celiac and find the indication “may contain traces of gluten” on the fava beans package, make sure to check the fava beans, remove any stray cereals, and rinse them thoroughly.
- 10.5 oz dried fava beans (peeled)
- 2.2 lbs chicory
- to taste extra virgin olive oil (about 1.8-2.1 oz)
- to taste salt
- to taste water
Tools
- 1 Earthenware Pot
- 1 Skimmer
- 1 Pot
- 1 Strainer
How to prepare fava beans and chicory Pugliese style
To prepare fava beans and chicory Pugliese style, start with cooking the fava beans, which will take about an hour: they must break down on their own and form a cream, they should not be blended. Rinse the peeled dried fava beans under running water (1). Generally, peeled dried fava beans do not require soaking, but follow the instructions on the package. Then place them in an earthenware pot or a thick-bottomed steel pot and add cold water until they are covered by about 1 inch (2). Do not add salt, fava beans should be salted at the end of cooking. Put them on the stove over medium heat and bring the water to a boil. At first, a light foam will rise to the surface, you can remove it with a skimmer (3).
When the water boils, cover with a lid, placing a wooden spoon to create a gap for steam to escape (4), and cook over low heat for 45 minutes-1 hour, without stirring. In the meantime, clean the chicory by removing the tougher parts; rinse it thoroughly and boil it in plenty of salted boiling water for 12-13 minutes (5). When it is tender, drain it, place it in a strainer and squeeze it well (6).
Traditionally, the recipe for fava beans and chicory Pugliese style involves adding the chicory to the fava bean puree as it is, with just a drizzle of raw oil. I prefer to sauté it lightly in a pan with just a little oil, to give it a crunchier texture: heat some oil in a non-stick pan (7), add the chicory (8), and sauté for 3-4 minutes over high heat (9). If desired, you can add a peeled garlic clove and a bit of chili pepper to the oil, but they are not part of the original recipe.
After 45 minutes of cooking the fava beans, remove the lid (9) and stir. Salt and let cook for a few more minutes to evaporate any excess water, if present (10). Remember that the fava bean puree should be fairly thick, but it will thicken more as it rests. Turn off the heat and plate: place the dried fava bean puree on the bottom of the plate and lay the chicory on top (12).
Serve fava beans and chicory Pugliese style immediately, garnished with a drizzle of raw Pugliese oil and accompanied by lightly toasted Altamura bread.
How to store fava beans and chicory Pugliese style
Fava beans and chicory Pugliese style can be stored in the refrigerator for 2–3 days, in airtight containers. To best preserve texture and flavor, it is advisable to store the dried fava bean puree and boiled chicory separately.
To reheat fava beans and chicory, heat the puree over low heat, adding a few tablespoons of hot water and stirring gently; the chicory can be briefly sautéed in a pan with a drizzle of oil.
Fava beans and chicory Pugliese style can be stored in the refrigerator for 2–3 days, in airtight containers. To best preserve texture and flavor, it is advisable to store the dried fava bean puree and boiled chicory separately.
To reheat fava beans and chicory, heat the puree over low heat, adding a few tablespoons of hot water and stirring gently; the chicory can be briefly sautéed in a pan with a drizzle of oil.
Tips for preparing fava beans and chicory Pugliese style
To achieve authentic fava beans and chicory Pugliese style, use good quality peeled dried fava beans that cook well without long soaking times.
Do not salt the fava beans at the beginning of cooking: salt should be added only at the end when they have completely broken down. Cook over low heat and without stirring often, allowing the fava bean puree to form naturally.
If the consistency is too thick, add a little boiling water; if it is too liquid, allow it to evaporate uncovered. Always finish with raw extra virgin olive oil: it is an essential element of the traditional Pugliese recipe.
Regional variations
The recipe for fava beans and chicory Pugliese style has small local differences that do not alter its identity.
In the Bari version, the fava bean puree is denser, and the chicory is well squeezed and sometimes sautéed in oil. The Salentine variation has a softer consistency and often uses wild chicory; in some areas, a small potato is added during cooking.
FAQ (Questions and Answers)
Do dried fava beans require soaking for the puree?
No, using good quality peeled dried fava beans does not require soaking.
When should the fava beans be salted?
The fava beans should be salted only at the end of cooking when the puree has already formed.
How long do fava beans and chicory last in the refrigerator?
If well preserved in airtight containers, they last for up to 2–3 days.
Can cooked fava beans and chicory be frozen?
It is possible to freeze the fava bean puree, but it is not recommended to freeze the chicory.
Are fava beans and chicory a main or a second course?
This typical Pugliese dish is traditionally considered a main dish or a vegetarian second.
Can they be prepared in advance?
Yes, preparing fava beans and chicory Pugliese style in advance is possible, and the flavor often improves after a few hours of rest.
