Broad bean purée with chicory

Serves four

• Shelled dried broad beans – 300 g
• Chicory – 600 g
• 1 white onion
• Extra virgin olive oil – 4 tbsp (40 g)
• Salt to taste

Nutritional information
Per serving: 280 Kcal

Environmental Impact

Per serving: 
128 grams CO₂ equivalence - carbon footprint
345 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Boil the broad beans with a sliced onion for about 30 minutes. The beans will disintegrate into a purée as they cook.

Wash the soil from the chicory and separate the leaves. 

Rinse the leaves and soak them for 10-15 minutes in cold water so that any leftover soil sinks to the bottom.

Once the chicory is clean, cook it in salted water for ten minutes until your preferred consistency.

Once both beans and chicory are ready, mix them.  

Add a drizzle of extra virgin olive oil to serve.

If you prefer, you can keep the beans and chicory separate, cooking the chicory alone at the last stage.

The Chef’s Advice

Preparing dried broad beans with or without their skins requires lengthy soaking (12 hours) which rehydrates and softens them. When the beans are cooking, you can also add a bay leaf to the water to bring out their natural flavours. 

Nutritional Advice

Removing the beans’ outer shell prior to soaking makes them easier to digest.

Environmental Advice

Eat vegetables, fresh and dried fruit, pulses and whole grains.

Pulses are an excellent alternative protein source to add into your diet. One portion of bean cream has about 40 times lower an environmental impact than a portion of beef.