ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 300 g aspropitika beans from Lemnos
- 2 fresh spring onions, thinly sliced
- 3–4 tbsp finely chopped dill
- 2/3 cup extra virgin olive oil
- juice of 1 lemon
- salt & pepper
- 5 sun-dried tomatoes for decoration
Περιγραφή
This is a distinct bean variety traditionally found only on Lemnos, with the scientific name Vigna Unguiculata. It looks similar to the well-known black-eyed bean, but it is dry-climate tolerant, smaller in size, and has a brown color at its “eye.” In the 1960s and 70s, Lemnos produced a large quantity of Aspromyti bean with significant export activity to the rest of Greece. Its cultivation presents several difficulties and is largely manual. Nevertheless, over the past decade it has been revived in central and eastern Lemnos, thanks to the persistence and passion of local farmers. This type is found only on the island of Lemnos and was registered in 2020 in the National Variety Catalogue as a conservation variety. It is ideal for light, refreshing summer salads, while it is also cooked in the classic way as a red soup.
Εκτέλεση
Wash and drain the beans. In a pot, add the beans and enough cold water to just cover them. Put them on the heat and as soon as they come to a boil, leave them for 10 minutes and drain the water. Return them to the pot with fresh water just to cover them and salt, so they firm up and do not fall apart while boiling. When they come to a boil, lower the heat and cook until they soften, about 20–30 minutes. Drain the beans and place them in a large salad bowl together with the remaining ingredients and mix well. Serve and garnish with the sun-dried tomatoes, finely chopped.