250 gr of decorticated dry beans
1 kg chicory (catalog)
Oil evo q.b.
1/2 lemon juice
Swim the beans at least 12 hours before. Rinse them, put them in a pot and cover with water. Cook for at least one hour on low heat until you dive, add any other water if you dry it too much. Salve and whip with the minipimer. Add raw oil.
Wash the chicory, cut it into pieces and fry in plenty of salted water for at least 15 minutes. Season with a lemon juice, lemon and salt. Serve it together with the bean pulp.