Macco di Fave
Slow-cooked broad-bean purée with wild fennel
Sicilian maccu made by simmering peeled dried broad beans until they collapse, flavoured with onion, garlic and wild fennel.
Plus 8 hrs for soaking the dried beans; included in the total time below.
Sicily
The regional version.
A dried broad-bean and wild-fennel Sicilian maccu, rather than the spring version made with fresh beans.
- Peeled dried broad beans cook down into the body of the dish.
- Wild fennel gives the Sicilian version its distinctive aroma.
- Olive oil finishes the purée; cream is not required.
Technique: slow-cooked broad-bean purée with wild fennel
Bean age affects cooking time. Use the texture, not the clock, as your guide and stir the bottom often once it thickens. It should spoon easily without becoming dry.
Ingredient notes & swaps
- Cultivated fennel fronds are an accessible adaptation, with a milder aroma than wild fennel.
The recipe
Macco di Fave
Includes 8 hrs for soaking the dried beans.
Ingredients
Main
Method
- 1
Soak peeled dried beans in cold water for 8 hours or according to their packet. Drain and rinse.
- 2
Soften onion and garlic in half the oil over low heat for 8 minutes, without colouring them.
- 3
Add beans and 1.2 litres fresh water. Bring to a boil, skim any foam and lower to a quiet simmer.
- 4
Cook for 60–90 minutes, stirring increasingly often and adding hot water if needed as the beans break down.
- 5
Add chopped wild fennel for the last 15 minutes. Beat with a wooden spoon until a coarse purée forms.
- 6
Season at the end and spoon into bowls, finishing with the remaining olive oil and freshly ground pepper.
The version on this page
A dried broad-bean and wild-fennel Sicilian maccu, rather than the spring version made with fresh beans.
- Peeled dried broad beans cook down into the body of the dish.
- Wild fennel gives the Sicilian version its distinctive aroma.
- Olive oil finishes the purée; cream is not required.
Cooking it well
Bean age affects cooking time. Use the texture, not the clock, as your guide and stir the bottom often once it thickens. It should spoon easily without becoming dry.
Serving and planning
Serve with country bread. Broken pasta can be cooked into a looser maccu as a separate household variation.
Allow 480 additional minutes for soaking the dried beans. This is included in the total recipe time, alongside active preparation and cooking.
Ingredient alternatives
Cultivated fennel fronds are an accessible adaptation, with a milder aroma than wild fennel.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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