Mix of Legumes from Crete 1 Kilo

The famous recipe of Crete that combines all the legumes produced by the land of our country but also those that come to us from afar! The result is a dish full of colors and aromas and most importantly, full of vitamins. 

Cooking tips: The process we follow is exactly the same as cooking the classic bean soup ": Soak our legumes in the evening, throw the first boiling water and in the second water leave the legumes until the white and black giants boil. The rest boil earlier and simmer so the result is a delicious velvet bean soup! Optionally add tomato juice with honey and anise for a sweet taste in the taste!

Extra tip for children : The legume porridge if it is melt and if we add an egg and oats, it becomes excellent "balls" of legumes for children's sandwiches and more! In this way you convince even the most unruly little gourmets to eat legumes and even concentrated to get all the vitamins!

HISTORY "FROM GOLD" BEHIND THE PRODUCT

From the Minoan years, the Cretans, wanting to please the Gods, cooked the famous "polyspores". This is how they called our legume mix and this is how they received the precious favor of the Gods!

"Panspermia" is the name of the legume mix in the ceremonies of the Dionysians. Huge pots were used to cook the dish that the mystics of the Dionysian mysteries would taste before reaching their destination.

But also in Athens, they thanked Apollo and his twin sister Artemis for their fruitful harvest. They celebrated with "Pianopsia" (etymological origin of the word: Pianos = bean + epso = boil bean). The celebration took place on the day Theseus and his companions took the road of the victorious return. So after they had killed the Minotaur and in memory of the sacrifice they had made when they were moving to Crete, they sang: "If we return to our homeland, Apollo the giver of light, we will make such a sacrifice in your honor"!

  Nowadays in Crete, when the day of the Epiphany arrives, the Cretans cook their legumes. This is how they honor Panagia Polysportissa on November 21st. 

   Historically, on the day of the Assumption of the Virgin Mary, farmers took their legumes to the church. They took them back "blessed" and thus managed to sanctify their crop!