Sea Beans with Olive Oil

Materials:

• 1 bunch of sea beans

• 2–3 tablespoons olive oil (preferably early harvest)

• 1 clove garlic (optional, crushed)

• Juice of half a lemon

• 1 teaspoon grape or apple cider vinegar

• Salt (if needed – sea beans may be salty)

  
  

  

  
  

Preparation Stages:

1. Clean the sea beans: Separate them from their thick stems. Wash them several times with plenty of water to remove any soil residue.

2. Boiling: Boil water in a large pot. Add the washed sea beans to the boiling water and boil for about 8–10 minutes . Be careful not to let them get too soft.

3. Cooling and Sorting: Drain the boiled black-eyed peas and immediately put them in cold water (to shock them). This way, they will retain their color. Then, holding them by the stems, pull out the fleshy part and sort it out.

4. Sauce Preparation: In a small bowl, mix olive oil, lemon juice, crushed garlic and vinegar. (You can add salt to taste.)

5. Serving: Place the cleaned sea beans on a serving plate, pour the sauce over them and mix gently.

Tips:

• You can also use pomegranate syrup instead of lemon juice.

• You can create different flavors by adding a few walnuts or boiled chickpeas.

• It goes very well with fish as an appetizer.