Black-eyed beans with rice and vegetables
Black-eyed beans with rice and vegetables is a cherished dish among the Orthodox monks here on Mount Athos, often enjoyed during fasting periods for its nourishing and wholesome qualities. This flavorful meal combines protein-rich black-eyed beans with nutritious rice and an assortment of fresh vegetables, creating a satisfying option that aligns with the dietary restrictions of monks. This recipe is ideal for vegetarians and fasting individuals alike. Try this fasting recipe and be amazed by its unique taste.
We soak the black-eyed beans from the night before.
In the morning we strain them.
We put them in a pot to boil.
When they take a couple of boils, we pour their first juice.
Then we put them in cold water together with the chopped onions.
Later, we add the rice.
If we don't add oil when they boil, beat 2 spoons of tahini with lemon juice and add the broth from the beans little by little.
Then, we pour the tahini into the beans.
We mix well.
We let them boil a couple more times.
The execution time of the recipe may vary depending on how long it takes to boil the black-eyed beans and to prepare the rice.
If we make them with oil, we will add tahini, otherwise, while boiling them, add a little oil.
We can add other vegetables besides the onion, such as peppers or zucchini.
We want there to be juice when our food is ready.
