Chicory with White Beans
Ingredients
- 500 gWhite bean (cooked and drained)
- 400 gGreen chicory (coarsely chopped)
- 150 gSmoked lardons
- 100 gChorizo (sliced)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
Add the sliced onion and minced garlic. Sauté until the onion is translucent and the garlic releases its aroma without browning.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. The flavors meld even better after being reheated.
