STEP 1: PREPARING BROAD BEANS AND POTATOES
Let the broad beans soak for a couple of hours so that they rehydrate; drain, pour them in a pot covered by the peeled and sliced potato, cover with water and cook over low heat for about 1 hour and a half stirring often.
Leave to cook until potatoes and broad beans are reduced to cream. Towards the end, season with salt and pepper and add a little olive oil.
STEP 2: PREPARE THE CHICORY
Wash the chicory, boil it in boiling water for about 5 minutes, then pass it in the pan with a drizzle of oil, garlic and chilli for another 5 minutes. Serve the chicory with the mashed beans.