Andrew Reiter's List: recipe

This puree — inspired by a signature dish from Apulia, in southern Italy — is  made with dried, split fava beans and potato. The dish is traditionally served  with cooked  greens, but you can also offer it as a side dish or as an appetizer with  bread. Use any type of bean for this. If you use scarlet runners, the puree will  have a purple hue. In any event, it is best to serve the puree warm.