Black-eyed beans in tomato sauce
The following recipe is from the best seller cookbook of the top cook of Mount Athos, monk Epiphanios of Mylopotamos. It is a lenten dish with black-eyed beans, roasted or stewed, through which the simplicity and wisdom of the cuisine of Saint George is highlighted in all its glory. This is a nutritious food which legumes in a rich tomato sauce, very simple to make without even frizzle. Try this easy monastic recipe for yourself, which is ideal for periods of long fasting and can also be made without oil. A few slices of fresh bread, like this olive bread, are mandatory for accompaniment.
We rinse the beans and remove any peddles that may be there.
We put them in a pot of cold water and let them boil.
At the same time we clean, wash and chop the onions.
As soon as the water boils, we add the onions.
We dissolve the tomato paste in a little water and before the beans start to curdle, add it to the pot.
Immediately after we add the olive oil, cumin, salt and mix our food well.
We let the food simmer, stirring now and then and checking the moisture.
1 minute before removing the food from the heat, add the vinegar and oregano.
We can cook the beans without oil if we are fasting, omitting the addition of olive oil.
The boiling time, and thus the amount of water, depends on how boiled the legume itself is.
If the liquid has been saved and the pulses have not yet softened, then we add a little boiling water, so that the boiling of the food does not stop.
There is no need to soak the black-eyed beans.
