Broad beans and spinich

It is often said that the simplest dishes are the most good ....
This recipe is an example: to form this dish are just two simple ingredients, dried peeled clean split fave beans and wild spinach, wild herbs bitter taste, which together give rise to a rustic and tasty dish,

Ingredients

• 400 gr.  split dried peeled fave beans
• 400 gr. wild spinach or escarole 
• 3 leaves  bay leaf
• water to taste
• olive oil to taste
• salt to taste

 

 

Instructions

1. To prepare the beans and spinach the first thing you'll need to rehydrate the beans by putting them to soak in a bowl with plenty of cold water for about 12 hours (you can put them in the evening and then cook them the next day).
2. The next day, drain the beans, rinse them under running water, and cook them in a large pot, covering them flush with water and adding two / three leaves of bay leaf
3. Close the pan with a lid and simmer over low heat, the beans for at least 2 hours, adding, if necessary, in the case of the hot water from drying out. During these two hours the beans will release a froth that will eliminate with a slotted spoon.
4. Meanwhile wash the spinach well under running water and allow to drain, then clean them, removing with a knife the hardest part, the white one at the bottom that holds together the leaves. Eliminate even the most damaged leaves, keeping only the most beautiful and tender.
5. Blanch in boiling salted spinach  quickly for a few minutes, stirring with a wooden spoon. Just be very tender, drain and set aside.
6. Meanwhile, the beans have finished cooking: drain and mash them in a food mill to obtain a puree and stir well with a wooden spoon.
7. Salted broad bean puree and dial the traditional dish of beans and spinach  divided in half: one side of the plate you place the beans and spinach on the other.
8. Season with a drizzle of extra virgin olive oil, preferably a good oil from bari, and served with fave beans and spinach accompanying slices of bread