Black-eyed Beans

It is the only bean native to the Old World, originating in Africa and Asia it was already known to the ancient Greeks and Romans and widely cultivated in our country during the Middle Ages. The black-eyed beans was common in the countryside, the sowing period is from May-July and the harvest period from July to September. The pods are eaten boiled and seasoned with extra virgin olive oil, salt, vinegar or lemon; they are also excellent stewed, cooked with extra virgin olive oil, garlic and parsley, with or without tomato. They can also be used, in the same way as asparagus, to prepare a delicious risotto.