Medium Prespa bean

Traditional variety grown in Prespes. Delicious and very boiled.

Recipe

Materials:

• 500gr medium beans – papouda
•  1/2 cup olive oil
• 2 onios
• salt
• pepper
• turmeric
• 2 carrot
• 2 bay leaves
• some leek, finely chopped
• a little fresh lemon juice
• water

Recipe

1. Rinse the beans well 2-3 times and let them soak for a few hours or from night to morning.
2. We strain them well.
3. In another pot, put the olive oil (half a cup) and saute the onions, garlic, leek, carrots, salt, pepper, and once they soften, put the tomato paste (one tablespoon) and fresh tomato.
4. After mixing them for 4-5 minutes, add water until they are covered.
5. Boil them on medium heat for 30 minutes and then watch them until they are done cooking.
6. Five minutes before turning off the heat, add salt, a little fresh olive oil and lemon juice.

For the summer months, we recommend eating salad beans (see recipe for black giants).

Nutrition Facts per 100gr: