Occhio beans are so called for the typical black spot, it is a rare and very good legume. Occhio beans are cooked like any other bean. Before cooking they need to soak for at least 6 hours.
Origin: UE, EXTRA UE
Ingredients: Occhio Beans
Allergens: May contain barley, Emmer (GLUTEN) and SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1386 Kj – 331 Kcal|
|Saturated fat||– g|
Eye beans ( Soak for 6 hours), Celery: 2 stems with leaves, Onion: 1, Cherry tomatoes , Basil, Mint, Extra Virgin Olive Oil: 4 Spoons.
Soak the beans for 6 hours. Wash the vegetables and separate the leaves from the stem. Boil the beans with celery leaves. Do not salt the water .While the beans are cooking, chopped herbs and aromas, which will give fragrance and freshness to the salad. Chop the onion and the stalk of the celery finely, then put the chopped mix in a large salad bowl and finish with excellent extra virgin olive oil. Add the chopped beans in the bowl and well drained together with celery leaves, finally add the tomatoes, stir and serve a warm or cold salad.