Apostoli White-Eyed Bean

A recipe hailing from Apostoli, Pediada.

This unique variety thrived exclusively in a specific region of the Apostoli plain.

Fifty-one years ago in the Cretan village of Apostoli in Pediada, there was a distinctive variety of beans known as the white-eyed bean. Resembling black-eyed beans in shape, these beans had almost white eyes. They were cooked to a tender, rice-like whiteness and were enjoyed in various forms, such as stewed dishes or salads, particularly during fasting periods. The cultivation of this unique bean was limited to a specific area in the plain of Apostoli due to the seasonal flooding of the river Baboulanis in winter, providing excess moisture ideal for cultivation.

During that era, the village was renowned for the extensive cultivation of beans, earning its residents the nickname bean eaters or bean-growers. Over time, this distinct bean variety faded into obscurity. Fortunately, in 2012, Panagiotis Vasilakis rediscovered two handfuls of these beans in a forgotten jar in his house. Haris Petrougakis, a farmer passionate about preserving local crops, took on the task of reviving the seed. Despite starting with only two handfuls, he successfully grew five beans. From these initial green beans, the cultivation expanded, and today, approximately 5 acres in the Apostoli plain are dedicated to the famous and delicious Apostoli white-eyed bean.

I recall that during the waning of the moon, my grandfather would gather the beans, believing that this timing would prevent spoilage and infestation. Meanwhile, my grandmother eagerly awaited the beans to prepare my grandfather's beloved dishes, either as a soup or with sweet pumpkin.

White-Eyed Beans with Sweet Pumpkin

Ingredients:

1 kilo white-eyed beans
1/2 kilo pumpkin, diced
2 medium dried onions, finely chopped
1 cup olive oil
Salt and pepper to taste

Procedure

Peel and soak the beans for 2 hours.

Simmer them in a pot with water until soft, being careful not to let them melt, as you don't want them to be too soft. Drain them, leaving a small amount of juice.

In a clean pot, heat the olive oil and sauté the onion.

Add a bit of water and the diced pumpkin, simmering for 15 to 20 minutes.

Then, incorporate the beans and add a little water if necessary.

Season with salt and pepper, and continue cooking for another 15 to 20 minutes until the ingredients soften, and the dish thickens to your liking.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association