White Beans With Chicory

1. 1

   Combine the beans with 2 quarts water in a 4-quart pot and bring to a boil.

2. 2

   Skim any foam, then add the onion, crushed garlic, bay leaf and salt to taste.

3. 3

   Reduce the heat, cover and simmer for 2 hours, until the beans are very tender.

4. 4

   Taste and adjust seasoning.

5. 5

   Remove and discard the onion, garlic cloves if desired, and bay leaf.

6. 6

   Drain through a colander or strainer set over a bowl.

7. 7

   Mash the beans with a potato masher and moisten with some of the cooking liquid.

8. 8

   Stir in 2 tablespoons of the olive oil.

9. 9

   The puree should be loose.

10. 10

    Bring a large pot of generously salted water to a boil and add the lettuce.

11. 11

    Cook until just tender, about 2 minutes.

12. 12

    Transfer to a bowl of cold water and drain.

13. 13

    Squeeze out water and chop coarsely.

14. 14

    Heat the remaining olive oil in a large, heavy skillet over medium heat.

15. 15

    Add the garlic, cook for 30 seconds, and stir in the lettuce.

16. 16

    Cook for about 1 minute, stirring, until the lettuce is nicely coated.

17. 17

    Season with salt and pepper.

18. 18

    Serve with the mashed beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.