Bean puree with vegetables Ingrapiata recipe

 

Ingrapiata is an Italian dish that is ideal when we have many guests. It is a bean puree that is accompanied with several vegetables. Each diner gets his or her preferred vegetables and dips them in bean cream.
  • Wash the chicory and cut it in pieces.
  • Soak the beans in cold water during 12 hours changing the water a few times. Then drain them and put them in a pressure cooker with sliced scallions, peeled tomato, thyme and a spoonful of oil. Add the broth and let it all cook for 40 minutes from the ringing. When cooking is done, turn the heat off, allow the steam to escape and open the pot.
  • Remove the beans from the pot and replacing it with half of the chicory along with 100 ml of water. Cook it for 4 minutes and drain; cook the rest of the chicory in the same fashion.
  • Shred the bread in a soup tureen. Crush the beans with a fork and add some of the cooking liquid to soften them; extend them over the bread. Season it with 3 spoonfuls of oil, salt and pepper. Serve the beans with the chicory – seasoned with the remaining oil, salt and pepper - , the scallions and olives.
-   2 kg of chicory
-   6 slices of stale bread
-   400 g of dry beans
-   500 ml of vegetable broth
-   200 g of black olives
-   120 ml of extra virgin olive oil
-   200 g of green olives
-   1 large tomato
-   8 scallions
-   4 thyme sticks
-   Salt and pepper

 

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