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1
Drain the soaked beans and transfer to a large heavy pot. Cover with fresh cold water by at least 5 cm. Bring to a boil over medium heat, skimming any foam that rises. Reduce to a low simmer. Do not add salt. Cook uncovered for 45–60 minutes, stirring occasionally, until every bean has dissolved completely into a thick, cohesive mass and no distinct pieces remain. The surface will be pale yellow and the purée will hold a slow, heavy bubble.
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2
Once the beans have fully dissolved, remove from the heat and season with salt. Stir vigorously with a wooden spoon — not a blender — working the purée until it tightens and becomes cohesive. Some grain should remain; the texture is coarser than a smooth soup. The purée should hold its shape when spooned.
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3
Bring a large pot of salted water to a rolling boil. Add the cicoria and blanch for 3–4 minutes until the stems are just tender. Drain thoroughly and press out excess water. The greens must not be wet when they go into the pan.
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4
Heat a wide pan over high heat. Add 2 tablespoons of the olive oil and the crushed garlic. When the garlic is fragrant and the oil shimmers, add the blanched cicoria. Sauté at high heat, turning frequently, until all remaining moisture has evaporated and the cicoria is glossy, collapsed, and tender at the stem. Remove the garlic.
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5
Spoon the macco onto one side of each warmed plate and the cicoria alongside it — the two elements remain separate, white-yellow purée against dark green chicory. Pour the remaining Pugliese DOP olive oil generously over both — no less than 4 tablespoons across the four portions. Serve immediately, to be mixed at the table by the diner.