ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- half a kilo dried broad beans
- half a water glass of olive oil
- 1 dry onion
- 2–3 cloves garlic
- 2 fresh tomatoes
- 1 tbsp dried mint
- 1 tsp oregano
- salt & pepper
Περιγραφή
The grandmothers on Ai Stratis used to call the island’s famous broad beans “nevrodetes” (“nerve-binders”), because, whether fresh in spring or dried in winter, they “hold you up.” The special variety and the volcanic soil produce very tasty and tender broad beans that do not cause the well-known intolerance that makes many people avoid them. Today, the small production mainly covers household needs. To cook them, choose a “patiniotis,” the wide clay pot that housewives on the island used.
Εκτέλεση
Soak the broad beans in water overnight to soften. Pinch them, that is, remove their black “eye,” and put them with a little water in a wide pot to boil for about 30 minutes. In the meantime, dice the onion, slice the garlic into thin pieces, and grate the tomatoes on a grater. Add the ingredients to the pot along with the olive oil, mint, and salt and pepper. (Optionally you can also add a tablespoon of tomato paste.) If necessary, add a little more water and stir well once. Leave the dish to cook in the covered pot over very low heat for about 2 hours, without stirring it. Serve the broad beans hot with a little oregano and some fresh olive oil, and accompany them with olives and salted fish.