Warm, creamy, and hearty, the Sicilian dried fava bean macco is a traditional peasant soup prepared with hulled dried fava beans, cooked long enough to break down and turn into a thick and rustic cream. The name derives from the Latin maccare, meaning “to crush” or “to pound,” perfectly describing the final texture of the dish, creamy yet rustic.
Sicilian dried fava bean macco has ancient roots and has survived centuries while maintaining its strong connection to Sicilian peasant cuisine. In its most archaic and traditional form, likely dating back to Magna Graecia, the recipe for Sicilian dried fava bean macco comprised only dried fava beans and onion, without sautéing or fats in cooking, and was for a long time the staple dish of farmers and laborers: fava beans, abundantly grown and easily preserved, provided a valuable source of low-cost protein. Like other traditional Italian recipes, such as the ribollita or the Tuscan farinata, macco was also a dish meant to last: freshly made it was consumed as soup with bread, while in the following days it was reheated, or cut into slices and fried or grilled. Occasionally it was enriched with wild vegetables, especially wild fennel.
Today the recipe for Sicilian fava bean macco has remained essentially unchanged, although it is often prepared with an onion sauté, sometimes adding carrot and garlic (and this is the version I propose to you). The dish is also often known as Macco di San Giuseppe, because although it is prepared throughout the winter, it is closely associated with the feast of Saint Joseph, on March 19, when fava beans also take on symbolic value related to rebirth and the transition from winter to spring.
You may also be interested in:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn, Winter, and Spring
- Energy 373.14 (Kcal)
- Carbohydrates 53.45 (g) of which sugars 4.95 (g)
- Proteins 21.32 (g)
- Fat 6.74 (g) of which saturated 1.11 (g)of which unsaturated 1.58 (g)
- Fibers 14.90 (g)
- Sodium 113.28 (mg)
Indicative values for a portion of 13 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sicilian Dried Fava Bean Macco
If you are celiac and find the indication “may contain traces of gluten” on the package of fava beans, simply check the beans, eliminate any stray cereals, and rinse them thoroughly.
- 14 oz oz dried fava beans (hulled)
- 1/4 onion
- 1/2 carrot
- 1 bunch wild fennel (optional)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- as needed water
Tools
- 1 Bowl
- 1 Sieve
- 1 Earthenware Pot
- 1 Lid
- 1 Wooden Spoon
How to Make Sicilian Dried Fava Bean Macco
To prepare the dried fava bean macco, first soak the dried fava beans for about 8 hours (1). This step is essential unless the package of fava beans you purchased expressly states they do not need soaking. Drain them and rinse thoroughly under running water (2).
Finely chop the onion and carrot (3). In a earthenware pot or a thick-bottomed pot pour in the oil and add the chopped carrot and onion and the whole peeled garlic clove (4).
Let it sauté gently for a few minutes, then remove the garlic (5) and add the dried fava beans (6).
Pour in enough water to cover them by about 1.4 inches (I used about 6 cups of water). Also add the fennel (7). If you want to remove it after cooking, you can tie it with string. Cover the pot with a lid, leaving a gap for steam to escape (8).
Cook the macco of fava beans for about an hour over low heat, stirring frequently, especially during the last minutes of cooking. If you notice the beans are absorbing all the water, you can add some more during cooking, but always hot, never cold. After an hour, the beans should have broken down into a cream (9). At this point, remove the fennel if desired and add a pinch of salt. Cook for another couple of minutes without the lid, stirring constantly, to thicken (10).
Serve the fava bean macco garnished with a drizzle of raw oil and accompanied by slightly toasted bread slices.
Storage
The Sicilian dried fava bean macco keeps very well for 2 or 3 days. Once completely cooled, transfer it to an airtight container and store it in the refrigerator. When reheating, add a little hot water and stir to return it to the right creaminess.
Tips and variants
– Use good quality hulled dried fava beans, which break down more easily in cooking.
– Cook over low heat and stir often to prevent the macco from sticking to the bottom.
– In the traditional and older version of fava bean macco, no sauté is made: extra virgin olive oil is added only raw, while the roughly chopped onion is added along with the beans.
– Leftover macco can be allowed to firm up, then sliced and fried or sautéed, according to peasant practice.
FAQ (Frequently Asked Questions)
Can I prepare Sicilian dried fava bean macco in advance?
Yes, in fact, Sicilian dried fava bean macco is often even better the next day because the flavors settle.
Should the fava bean macco be blended?
No. The proper consistency is achieved with slow cooking and stirring, not with a blender.
Is it normal for macco to thicken a lot when it cools?
Yes, it is a typical characteristic of fava bean macco. Just add a little hot water when reheating.
