Roveja beans from Umbria

Roveja is a variety of pea that has long been forgotten. It is a niche crop and has been reintroduced in very small plots by farmers (in Umbria and Marche) who want to rediscover it and preserve its uniqueness. Its characteristic is the multiplicity of colour nuances: the grains from the same harvest can be pale green or deep green, brown with blue and purple highlights. Roveja is excellent cooked as a soup, together with bay leaf and tomato or with potatoes, but also as an appetiser or puree with vegetables. It requires soaking.