Black-eyed beans with rosemary
Fasting
Black-eyed beans are a staple meal among the Orthodox monks here in Mount Athos, valued for their hearty nature and nutritional benefits. This recipe is particularly favored during fasting periods when meat is abstained from. Give it a try and savor its distinctive flavor, a testament to the simplicity and wholesomeness cherished in our monastery. The follow recipe is ideal for vegetarians as well.
Ingredients
Execution Method
We soak the beans from the night before.
In the morning, we boil them carefully so they don't melt.
We strain them and pour their broth.
Meanwhile, we chop the carrots and onions.
We cut the potatoes into cubes.
We cut the mushrooms into slices.
We saute the onion in the oil with the salt.
We add water.
When it boils, we add all the ingredients.
We boil them well.
When the carrots are soft, then we add the black-eyed peas.
We let them boil and combine.
When they have absorbed all their liquid, we remove from the heat.
Tips
If we like, we can let the black-eyed beans to take other boils, to pour out their blackness, and continue with another water, but less than the first.
If we don't have fresh mushrooms, we can use canned.
