Chicory with White Beans

The bold bitterness of chicory balanced by the creaminess of white beans. Smoked bacon and chorizo fat coat every bite, finished with a sharp garlic punch.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 520
• Protein: 24 g
• Carbs: 32 g
• Fat: 34 g

Ingredients

• 500 g White bean ( cooked and drained )
• 400 g Green chicory ( coarsely chopped )
• 150 g Smoked lardons
• 100 g Chorizo ( sliced )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Blanch the chicory

   Plunge the chicory leaves into a large pot of boiling salted water for 3 minutes. They should soften without losing their color. Drain and squeeze to remove all excess water.

2. Sear the garnish

   In a sauté pan with olive oil, brown the bacon and chorizo. The fat should render and color the bottom of the pan a deep amber red.

3. Aromatize

   Add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic releases its aroma without browning.

4. Sauté everything

   Toss the white beans and chicory into the pan. Mix vigorously so the beans soak up the cooking juices. When the beans are hot and start to slightly break down, it's ready.

Chef's tips

• Don't skip blanching the chicory; it's what makes the bitterness pleasant rather than harsh.
• If the mixture seems too dry, add a small ladle of the bean cooking water to bind everything together.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. The flavors meld even better after being reheated.