White bean salad
Recipes with legumes and especially with beans are very common in the cooking of Mount Athos because they offer the monks the necessary proteins since the monasteries never eat meat. A nutritious and naturally fasting salad with beaded beans or which is also known as piage beans. It is a healthy salad which, in the summer months, can stand on its own as a main meal accompanied by fresh bread and which is always present in the monasteries of Mount Athos. Try this delicious recipe for yourself.
In the evening, we soak the beans in plenty of water.
The next day, we strain them, rinse them and put them to simmer in a pot of cold water.
As soon as the beans are soft, but without reaching the point of mush, we take them off the heat.
We strain the beans again, rising them with cold water to cool and leave them aside in a salad bowl.
Meanwhile, we chop the dry onion and peppers into cubes and throw them into the salad bowl.
We add the chopped parsley and spring onions.
We cut the tomatoes in half and press each half with our hands to remove the tomato seeds and juices. We cut the remaining flesh into cubes and add it to the salad bowl.
We whish together the olive oil, lemon juice, oregano and salt and pepper and pour it over our salad.
We mix very well and leave the salad in the fridge for the flavors to combine.
While the salad is cooling in the fridge, we mix it every now and then so that all the ingredients are properly marinated.
The cooking time of the beans depends on the legume itself, so keep an eye on it and test at regular intervals so that they don't melt.
Instead of fresh peppers, we can put baked Florin peppers, if we have them stored in a jar.
The recipe can also be made with black-eyed beans.
