Se amate la cucina siciliana non potete non provare la minestra siciliana di fave secche e bietole. Si tratta dell’ennesima variation, much loved by me, traditional BROAD BEANS which also found on my YouTube channel the VIDEO RECIPE step by step. In Sicily, In fact, il macco solitamente è servito sotto forma di zuppa molto densa, with or without pasta, seasoned with plenty of wild fennel. Is’ tradition, among other things, let cool macco bean with advanced pasta, cut into pieces, flour it and fry it: and the MACCO BEAN FRIED, a goodness. The ingredients of this recipe, also remind one of the symbols of the Apulian cuisine: la thick CREAM OF BEANS WITH CHICORY, practically a puree of dried beans.
This soup, instead, It is less dense and the beans will not melt completely and remain in small pieces. La bietola dà a questo Vegan dish, simple and peasant, a sweet taste and slightly earthy unmistakable. A trickle of extra virgin olive oil with a spicy aftertaste (Apulian cultivar Coratina would be my first choice) and a little’ freshly ground black pepper make this soup a delight. The Sicilian soup of dried beans and chard soup was a favorite of my grandfather, he remembered his mother, my great-grandmother, while he is preparing in terracotta pots.
You just have to take a look also to all my RECIPES WITH BEANS, Fresh and dried, my SICILIAN RECIPES where I hope you will find inspiration and, if you are interested in recipes without the use of animal derivatives, my VEGAN RECIPES. Have a nice day!
700 grams of dried beans peeled
a small onion
a stalk of celery
extra virgin olive oil, to taste
salt and pepper, to taste
a bunch of beets
The preparation of the Sicilian soup of dried beans and beets. First clean the onion and chop finely, then peeled carrot and cut into cubes, finally eliminated the filaments of the celery and chop. Sauté the vegetables in extra virgin olive oil and a little hot water until they are slightly wilted.
Wash the dried beans decorated under running water, then add them to the vegetables. Brown the beans over low heat for a few minutes, then add plenty of hot water and let cook for 30 minutes or until the beans are a little unfathought and the soup thick but not too much. Season with salt and pepper.
While the beans are cooking, clean the chard eliminating the filaments, wash it carefully under running water and then finely chop it to the knife. Add the chopped chard to soup beans and cook for 10 minutes, adding, only if required, a little more hot water.
You'll have to get a thick soup, still with bits of whole beans. Season the soup with extra virgin olive oil (I recommend, an oil with an intense fruity, bitter and spicy, Apulian cultivar Coratina is the perfect choice) and freshly ground black pepper. Serve immediately. Bon appétit!