Broad bean puree
A traditional dish from Puglia, served with curly kale and bread croutons.
A typical dish from Puglia, traditionally served with cicoria (curly kale) and bread croutons.
Ingredients and directions
- Prep time12 min
- Cook time1 hr 30 min
- Resting10 min
- Total1 hr 52 min
- DifficultyMedium
- CostModerate
- Cooking methodjar
- Estimated cost$15.37 $3.07 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
people
- $15.17
- $0.15
- $0.05
Prices from US supermarkets for 1 of 3 ingredients; Belgian prices for the rest.
Directions
- Soak the broad beans in water for 12 hours.
- Then drain them and remove the dark part (the head) with the tip of a knife. ≈ 2 min
- Place the broad beans in a metal or earthenware pot, then cover them with water. ≈ 3 min
- If you wish, add the chopped tomatoes and onion. ≈ 3 min
- Let the stew simmer over low heat for 90 to 120 minutes.
- Ten minutes before the end of cooking, add salt to taste. Make sure the broad beans remain submerged in the water during cooking. ≈ 3 min
- In a shallow dish, place stale bread or breadcrumbs, then add the cooked broad beans along with the puree that was created during cooking. ≈ 3 min
The bill
Broad bean puree
- 1 kg of dry, unhulled broad beans$15.17
- 1 onion (optional)$0.15
- salt, as needed$0.05
Total$15.37
that's $3.07 per person
Estimated price; varies by store.
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