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Monachelle beans.
The monachelle bean is a very old legume used for many recipes. It is named after its unique white and black colour which reminds to the nuns tunic. Excellent with soups or as a side dish.
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ingredients
monachelle beans
Size
500 g
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Monachelle beans.
Monachelle beans Lu Stazzu: find out about the beans from Castelluccio, producer Lu Stazzu
The Monachelle beans are a very old variety which are called after their white and black colour which reminds to the nuns' ('monache' in Italian) tunic. This beans is very resistant and it is grown in unique climates like the one of the Sibillini mountains. Today it is very difficult to find the monachelle beans, especially because crops in Italy are limited. The monachelle beans have a very high amount of nutrients, proteins and fibres. Before cooking, the beans need to soak for 12 hours. Great with soups or as a side dish.
| Size | 500 g |
|---|---|
| ingredients | monachelle beans |
| How it's made | The monachelle beans ae a legume grown by Lu Stazzu on fields near Castelluccio di Norcia. The passion and the great weather conditions make this bean unique. The monachelle bean is sowed in late spring and picked in the summer. It is released on the market after it has been dried, so soak it for 12 hours before cooking. |
| Storage | Keep the product in a cool and dry place. Once cooked, consume within few days. |
Combinations
The monachelle beans have a peculiar and unique taste. Excellent for soups after being boiled. Try it as a side dish dressed only with extra virgin olive oil and onions. Suggested wine: Cerasuolo di Vittoria.
Recensioni
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