Lazio has for centuries had land particularly suited to legume cultivation. After threshing the wheat, in fact, it was customary to sow yellow beans to obtain a second harvest. These Amarantini brown beans Perle della Tuscia, rich in protein, boast high-quality fats and starches, as well as being a source of crude fiber. The name "amarantino" is linked to their characteristic amaranth color. To prepare them, soak them for at least 8-10 hours and cook for 60-90 minutes (in a pressure cooker, count 20 minutes). They come from small local farmers and are packaged in a recyclable 400 g bag.
Price VAT included
Lazio has for centuries had land particularly suited to legume cultivation. After threshing the wheat, in fact, it was customary to sow yellow beans to obtain a second harvest. These Amarantini brown beans Perle della Tuscia, rich in protein, boast high-quality fats and starches, as well as being a source of crude fiber. The name "amarantino" is linked to their characteristic amaranth color. To prepare them, soak them for at least 8-10 hours and cook for 60-90 minutes (in a pressure cooker, count 20 minutes). They come from small local farmers and are packaged in a recyclable 400 g bag.
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