|The town of Francofonte
Foods and cook recipes from Francofonte
Dried broad beans gr. 150, chickpeas gr. 100, lentils gr. 100, dried beans gr. 100, dried peas gr. 100, dried chestnuts gr. 150, onion 1, dried tomatoes 2, a bunch of celery, olive oil, salt and pepper.
Leave legumes and dried chestnuts into a bowl with plenty of water for all night long, except lentils which should stay in water only for a few hours.
Shell broad beans, and take the top out for other beans.
Cook all legumes together, on a very low flame, along with celery and chopped dried tomatoes, for about three hours.
If possible use an earthenware pan.
Dress with salt and pepper, and when cooked add olive oil.