200 g of dried beans from Carpino, shelled
500 g of chicory
Apulian extra virgin olive oil
Soak the beans for at least 3 hours. Clean and wash the chicory.
In a saucepan, cook the beans on low heat with enough water to cover them, to reduce them to a puree. In salted water, boil the chicory and drain. Pour the puree in a dish and add the chicory, season with olive oil. Serve hot.