This is my favorite vegan (plant-based) dish, inspired from the nonnas of Puglia, a region in southern Italy known for the best olive oil, the freshest seafood, DOP bread and so much more! The authentic dish is made with chicory (not arugula). You can substitute any leafy green that’s in season.
Post-Covid Bucket List Travel:
Join WorldRD and Arrivederci Puglia for a once in a lifetime Culinary and Cultural Tour through the most beautiful region of southern Italy-Puglia! Checkout our website for upcoming dates. First Come First Serve–one tour each fall, pre-approved for over 30 credits by the Academy of Nutrition and Dietetics. Let’s get back to traveling and enjoy la dolce vita!
Choose organic ingredients when available:
- 8 ounces dried fava beans
- 2 medium Yukon gold potatoes, peeled and diced
- 1/3 cup plus 2 teaspoons olive oil, cold pressed extra virgin
- 2 garlic cloves, peeled and minced
- 5 ounces arugula
- Freshly ground black pepper
- Sea salt to taste
Cover the fava beans with water and soak overnight in the fridge. If you are using split fava beans, then you don’t need to soak the beans overnight.
Drain beans and place in a large saucepan with the potatoes. Cover with water.
Bring to a boil, then reduce heat to a simmer and cook until beans are soft. Cooking time varies and can take up to 1 hour and 30 minutes. (Split beans typically cook in 30 to 40 minutes.) Keep an eye on the water level and add as needed.
Drain excess water. Add olive oil and using a hand immersion blender or a potato mash, blend until smooth. Season with salt and pepper. Set aside.
In a sauté pan, heat 2 teaspoons olive oil and sauté arugula until wilted. Set aside.
Serve arugula over the fava bean puree. Drizzle with olive oil. Makes about 2 cups. Serves 4.
Checkout my award winning lifestyle cookbook: Beyond The Mediterranean Diet: European Secrets Of The Super Healthy.