Mom’s Chicken and Squash Soup | Gluten-free Weeknight Dinners

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Pureed Fava Bean with Fried Bread and Peppers | Naturally Vegan Recipes from Puglia, Italy

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a few notes to self here: one is that fried fava beans are a revelation. wow, if you soak them and then fry them in a little olive oil, they kind of taste like chicken. They are a wonderful snack.

second, if I ever have to go 100% strict vegan, I will choose Puglia, Italy.


third, cooking and talking about cooking has been a saving grace in this time. especially today, thinking about how I might be able to contribute more to wellness tourism and eco-tourism in the years to come.


I am so thankful for Anna Maria to show us how to prepare this beautiful, naturally vegan dish from Puglia, Italy. Like all of Anna Maria’s recipes, it’s simple and delicious. I had a wonderful time chatting with Marta, tourism companies and cooks for the first time today. I feel a HOPE in the air. In the cooking, in the healthiness of this recipe and the hunger to share a meal together. Enjoy this little piece of Italy. And, join us for more healthful recipes each Thursday. Message me to learn more!
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Fave e Cicorielle selvatiche con tocchetti fritti di pane (Pureed Fava Bean with Fried Bread and Peppers)

Ingredients (For 2-3 people):

  • 1 ¾ cups dried fava beans (soak overnight)
  • ½ potato, peeled
  • ½ onion, chopped
  • 1 bunch chicory or endive (I used watercress)
  • 4 Anaheim peppers
  • ½ cup cherry tomatoes (optional)
  • ¼ tsp. oregano
  • extra virgin olive oil
  • 3 slices stale bread

Directions:

  1. Bring a large pot of water to the boil.
  2. Cook the fava beans with the chopped onion and potato with just enough water to cover. Cook for about 1 hour or fava beans are very tender. (You can set aside some soaked fava beans and fried them in some olive oil for a nice snack). Then, mash or use an immersion blender to get a smooth puree. Add salt to taste.
  3. In a frying pan, add a little oil and toast the state bread, then remove from pan.
  4. Then, fry the peppers and tomatoes in the pan with a little oil. After they blister a little, add some water and the oregano and place a lid to let them steam for 5-10 minutes or tender. Then, set aside.
  5. When the water comes to a boil in the pot, add watercress and cook 7-10 minutes, or tender. Drain greens and dunk in ice water if not eating immediately.
  6. To plate, spoon some puree on the dish. Add greens, peppers, and tomatoes on top. Drizzle with olive oil and serve with bread for dipping.




More Mediterranean Recipes: 



To your wholesome & healthy life, 


Joanna



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