Spring Black Eye Beans

Today is Kathara Deutera, literally translated as Clean Monday. It is the beginning of Lent in Greece. Traditionally on this day we fly kites and eat foods like taramosalata, melitzanosalata, lagana bread (a special type of bread with a lovely crust), seafood, pickled vegetables and lots of other delicacies like dolmades.

So this week, we’ve prepared for you a classic salad, made with black eye beans. We’ve added plenty of cupboard staples, like capers, roasted red peppers and sun-dried tomatoes, but also fresh parsley and red onion. For that extra kick, we’ve used our balsamic chilli vinegar, a beautiful organic vinegar. It is made from grape must from the Nemea P.D.O wine process using the ubiquitous Agioritiko red grape variety, infamous in this region of the Peloponnese. This vinegar is then aged in French oak barrels for three years.

This salad is perfect served cold or at room temperature, and ideally the day after, so that all flavours blend together. As always, feel free to add more of anything you really love, and omit anything you don’t like.

Serves 6

300g black eye beans
1 bay leaf
3 tbsp capers, drained
1/2 jar roasted red peppers, drained
1 jar sun-dried tomatoes in their oil
1 small red onion
3 tbsp balsamic chilli vinegar
½ tub olives
1 large bunch fresh parsley

Place your beans in a medium-sized pot. Fill it up with water, add the bay leaf and over high heat bring it to a boil. Lower the heat to medium and cook for about 20 minutes, until the beans are tender but not mushy. Drain and set aside to cool.

In a large serving bowl add the capers and olives.

Finely chop the roasted peppers, sun-dried tomatoes, onion and parsley and add to your bowl.

Add the beans and toss everything together. Drizzle the olive oil from the sun-dried tomatoes and the vinegar and toss well again.

Season with salt and pepper if needed and serve with more olive oil and vinegar.

 

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