Trasimeno beans with new oil
An ancient legume, as small as a grain of rice and of various colors, still cultivated by hand on the shores of Lake Trasimeno: it is a Slow Food Presidium. Traditionally, it is eaten boiled and dressed only with extra virgin olive oil.
Method
- Soak the cowpeas for 6–8 hours and rinse them.
- Place them in a pot with cold water, garlic, and sage.
- Cook over very low heat for 40–50 minutes, without letting them boil vigorously; add salt only at the end.
- Drain, reserving a ladleful of the cooking water.
- Season while still warm with fresh olive oil, salt, pepper, and, if you like, spring onion.
Tip from the mill
Dress it while lukewarm: it absorbs the oil and enhances its green and spicy notes.
