Cream of dried beans with chard. I love dried beans, I'm a very ingredient in Sicilian cuisine and, ever since I was little, the macco di fave has always been one of my favorite dishes. The dried beans are spread throughout the South Italy and Puglia, For example, you eat reduced puree with herbs or chicory. In Sicily we prepare the cream dried broad beans with Swiss chard, that are less love of herbs and chicory, and that I personally prefer as taste because they make the dish more soft and delicate. The puree is thick and dense, cooked just with a little celery and onion and seasoned with extra virgin olive oil (new oil even better) and freshly ground black pepper. The beets are simply Blanch. And’ a dish easy to prepare, naturally vegetarian and vegan. I have served this cream in glass jars, a nice way to present a simple, traditional recipe, but when I eat at home cut the beets into small pieces and, instead of Blanch, the bake directly in the cream of Fava beans for five minutes. And’ good food, healthy, cheap and decidedly ' comfortable '. I used to eat even from small, because the Fava Beans cream is sweet and creamy: I wonder if he'd even your children. Have a good day!
Ingredients for 4 people:
250 grams of dried beans peeled: a fresh onion or two shallots a stalk of celery extra virgin olive oil as required salt and black pepper as required 1 bunch Swiss chard
Rinse thoroughly and dry beans repeatedly under running water. Clean the celery eliminating the filaments and cut into small pieces. Chopping onions. Put in a large saucepan dried beans, chopped onion, celery and two tablespoons of extra virgin olive oil. Cover with plenty of water (the beans absorb a lot and you'll probably have to add a little’ via via). Unsalted, because otherwise the beans harden in baking.
Bring to a boil, lower the heat, cover and cook until the beans will not begin to unravel in a cream. Stir often while cooking, because i legumes tend to stick to the bottom of the pot, and add sometimes lukewarm water if the beans aren't cooked yet seem.
When the puree will be ready and density that would, season with salt and drizzle with extra virgin olive oil and freshly ground black pepper.
Clean Swiss chard, wash and boil them in salted water for 5 minutes, then drain them carefully.
Serve the mashed Fava beans by completing the dish with boiled beets and drizzle with a little olive oil and a little’ black pepper. Bon appétit!