Cooking recipes: Black eyed beans with fennel

Writes Sissy Nika – Journalist of Taste and Culture

Tasty fasting recipe, easy and fast. We have prepared it along with George in the fairytale guesthouse “Milia” that has been awarded by many organizations abroad. The flavors, genuine and favorite. The recipe we share with you.

Black eyed beans with fennel

By George Makraki- of the awarded traditional guesthouse Milia, Chania.



500 gr black eyed beans

1 1/2 cup fine olive oil

3 chopped onions

2 or 3 large bunches fennel (preferably wild)

Be careful not to use only a small amount of fennel, because when you cook it will be lost.

1 bunch anise

Juice of two tomatoes and a little tomato paste

2 carrots cut into slices

Sea salt

Freshly ground pepper

How to prepare

Boil the beans in a “traditional pot” with a little olive oil for 20 minutes.

We strain our beans.

After we get a shallow traditional pot “tsikali” add olive oil and let it “burn.”

Lightly sauté the onions and add the beans and stir with a wooden spoon for three to five minutes.

Add the fennel and stir again leaving to a boil. Finally add the tomatoes, tomato paste, carrots and our spices and “bake” at moderate temperature

Once the beans are ready – caution, they have to be crispy – remove from fire.

Allow to cool slightly and serve.

Wonderful aromas of Nature!

Note: The pot in the traditional dialect is called “tsikali” and they use “bake” instead of cook, so we also use it for authentication purposes.
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