Bruschetta con fave secche e peperoncino

Bruschetta with dried broad beans and chilli

For 6

500 g (18 oz) dried broad beans without skins

1 celery stalk

2 bay leaves

2 garlic cloves, peeled

4 tablespoons extra virgin olive oil

4 small fresh hot red chillies

Maldon salt and freshly ground black pepper

6 slices pugliese bruschetta (see here)

Soak the beans in cold water overnight. When ready to cook, preheat the oven to 180° C/350° F/Gas 4.

Drain the beans and place in an earthenware pot with a lid. Cover with water to twice the depth of the beans, and add the celery, bay and garlic. Cover and bake for 2 hours or until the water has been absorbed. The beans should be so soft that you can smash them to a pulp with a wooden spoon.

In a small pan heat the olive oil, and fry the whole chillies for a minute to allow them to cook and turn from red to red-brown. Add the whole fried chillies to your mashed beans, smashing them into the purée to break them up. Season and serve on the bruschetta.