Fava bean purée
A rustic Gargano puree: dried broad beans from Carpino, soaked and slowly cooked with tomatoes and onions until they break down, served on stale bread.
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 methodsaucepan
- Estimated cost$16.08 $3.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Vegan
Ingredients
people
- $15.09
- $0.21
- $0.04
- $0.74
Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.
Directions
- Soak the broad beans for 12 hours.
- Drain the shellfish and remove the small black spot with the tip of a knife. ≈ 2 min
- Place them in a stainless steel or earthenware pot, and cover them with water. ≈ 3 min
- If you wish, you can also add the tomatoes and onions, cut into large chunks. ≈ 3 min
- Cover and cook over low heat for 90 to 120 minutes, ensuring that the broad beans remain always covered in water.
- Sprinkle with salt ten minutes before the end of cooking. ≈ 2 min
- Place the stale bread or croutons in a shallow dish, pour in the broad beans and their puree, and drizzle with a little olive oil. ≈ 3 min
The bill
Fava bean purée
- 1 kg of dry, unhulled broad beans (from Carpino)$15.09
- 1 onion (optional)$0.21
- salt$0.04
- stale bread or croutons$0.74
Total$16.08
that's $3.22 per person
Estimated price; varies by store.
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