Photo: Dimitris Vlaikos
Black-eyed legume salad by medicine monk Epiphanius – a elemental and refreshing crockery Athonite cuisinein which the equilibrium of spices and herbs creates a affluent taste and aroma.
Spices springiness the crockery a mild spiciness and a warm tint.and caller herbs adhd lightness and freshness.
Cooking time: 20 minutes mentation + 30 minutes cooking
Ingredients (for 4 servings)
- 500 g black eyed beans
- 1 bulbfinely chopped
- 3–4 green onionssliced
- 5–6 branches dill
- 2–3 branches parsley
- A small dried oregano
- about 1/4 teaspoon sweet paprika
- about 1/6 teaspoon cumin (optional)
- 1/2 cupful olive oil
- vinegar to taste
- salt, black pepper
Cooking method
- Rinse thoroughly black-eyed beans successful a colander.
- Place successful a saucepan and adhd acold water so that it covers the beans by 5–6 cm.
- Bring to a boil, then trim vigor and simmer for 20–30 minutes, skimming if necessary, until soft but not overcooked.
- Place the beans successful a colander and fto the water drain well.
- Finely chop the onion, greenish onions and each the greens (no unsmooth stems).
- In a heavy bowl, premix beans, onions, herbs, spices, olive oil and vinegar.
- Add salt, pepper, premix and taste.
- Adjust taste if necessary and serve.
Editorial comment
Athonite cuisine again demonstrates however a implicit repast tin beryllium made from a minimal acceptable of ingredients.
The main hazard present is overcooking the beans.after which the full crockery loses its structure.
The close texture matters much than immoderate spice.
See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos
Greek (GR) · 
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