Recipes

• 300g dried broad beans
• 1 large white onion, sliced
• 6 garlic cloves, sliced
• 1 1/4 lb Catalonia chicory or escarole
• Pinch of chili powder
• 6 tbsp extra virgin olive oil
• salt

Preparation

1. Put the beans in a bowl, cover with water and soak overnight
2. Drain the beans, place in a saucepan with the onion, garlic, salt to taste and 8 cups water.
3. Bring to a slow boil and cook for about an hour.
4. Wash the chicory and slice roughly.
5. Add to the saucepan and cook for 10 minutes more.
6. Pour into a soup tureen, add the chili and the oil and serve.