Yellow Beans from the San Lorenzo Stubble

Ancient variety from Alta Tuscia sown in wheat stubble, certified Natura in Campo – Riserva: dried, 22 g of protein per 100 g

A pale gold bean that grows after harvest and ripens in autumn: the gentle flavour of Lake Bolsena.

The Yellow Beans of the San Lorenzo di Cerqueto Stubble

Il Yellow Stubble Bean It is one of the legumes that most characterise Alta Tuscia: a medium-sized bean, with a pale colour straw yellow uniform, from thin peel and with tender and buttery pulp, with a flavour delicate and sweet which reminds of the chestnut. It is born in San Lorenzo Nuovo, on the hills above Lake Bolsena, and owes its name to an ingenious peasant practice: it is sown in July in the stubble freshly harvested wheat, without ploughing, and is harvested in autumn, taking advantage of the residual humidity of the volcanic soil and the heat of the summer.

Cerqueto cultivates it in theUpper Tuscia and selects it in its own Acquapendente plants, and offers it dry with the certification Nature in the Field, the brand of agricultural products of the Parks and Natural Reserves of Lazio, as evidence of cultivation that respects a protected territory. With 22 g of protein and just 2,6 g of fat per 100 g, it is a nutritious and light bean, to be enjoyed plain with new oil. Prodotto in Italia.
 
 
 

The roots of these Yellow Beans of the Stubble are deep in tradition

San Lorenzo Nuovo is a town that has changed location. The old San Lorenzo, "alle Grotte", was located down below, on the shore of Lake Bolsena, and the malaria of the marshes was depopulating it; in 1774 Pope Clement XIV decided to rebuild it higher up, on an airy plateau along the Via Cassia, and the architect Francesco Navone designed a new city on a drawing board, with a large octagonal square Centrally located and with regular streets: one of the most unusual urban experiments of eighteenth-century Italy. Residents moved into their new homes, bringing with them their usual seeds, including the yellow bean.

The technique of sowing in the stubble It's a lesson in humble yet intelligent agriculture: after the June harvest, instead of leaving the fields empty until autumn, the farmers of San Lorenzo sowed beans directly among the wheat residue, without tilling the soil. The beans grew quickly in the July heat, shaded by the stubble, fixed nitrogen in the soil for the following year's wheat, and in October produced a second harvest from the same field. Two harvests in one year, without fertilizer or plowing: today it's called regenerative agriculture, back then it was common sense. The yellow bean is recognized as a traditional product of Lazio, and Cerqueto cultivates it.
 
 
 

Choosing Yellow Beans from Stubble means taking care of yourself.

With 22 g of protein per 100 g of dry product, yellow beans are a high-quality vegetable protein source, complete when combined with a cereal. 60,7 g of carbohydrates They are complex and slow-release, with practically no sugars, for long-lasting satiety and a low glycemic impact; fats stop at 2,6 g and salt at 0,03 g.

Bring with it fibers, Iron, potassium, magnesium, phosphorus and folates, and its thin skin makes it one of the most nutritious beans digestible and also suitable for those who have a poor tolerance for legumes. Cultivation in a certified area Nature in the Field, within the Lazio region's protected areas system, means a protected growing environment and a supply chain that respects the land. A bean that's good for those who eat it and for the field that produces it.
 
 
 

How to Best Use: San Lorenzo Yellow Beans

• YELLOW BEANS WITH PIZZUTELLO TOMATO: cook the soaked beans until tender, then sauté them in a pan with oil, a clove of garlic, sage and half a jar of Slow Food Pizzutello Tomato Puree from the Ericine Valley, for ten minutes on low heat. Complete with raw rings of Red onion of Tropea IGP and raw oil: the Tuscia side dish that becomes a single dish with bread.
• WARM YELLOW BEAN, FENNEL, AND GRAPES SALAD: season the cooked and lukewarm beans with oil and vinegar, add the drained fennel carpaccio, raisins Organic Pink Grapes cut in half and diced Organic Sheep's First Salt: sweet, crunchy and fresh, an autumn dish in the colors of the lake at sunset.
• GLUTEN-FREE PASTA AND YELLOW BEANS: Blend a third of the cooked beans with their water and put them back in the pan with the others, bring to the boil and cook in the Organic Senatore Cappelli Rigati Tubettoni. Out of the fire, Organic Mountain Parmigiano Reggiano DOP 24 months to stir, pepper and oil: creamy and golden, suitable for everyone.

The Producer: Cerqueto

The brand Nature in the Field Cerqueto identifies products grown in protected areas of Lazio according to regulations that safeguard the landscape and biodiversity. Cerqueto, which has its fields in Acquapendente, on the edge of the Monte Rufeno Nature Reserve, brings this label to this bean as an additional signature alongside its own: the guarantee that an ancient legume from Alta Tuscia continues to grow where it was born, the way it was born.
 
 
 

Ingredients

Dried yellow stubble beans (Alta Tuscia production).

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Natura in Campo – Riserva certified.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1443 kJ / 345 kcal
• Fat: 2,6 g, of which saturated fatty acids 0,7 g
• Carbohydrates: 60,7 g, of which sugars 0 g
• Protein: 22 gr
• Sale: 0,03 gr

Preparation and Storage

Soaking: 8-12 hours in plenty of cold water. Cooking time: Cook for about 45-60 minutes over low heat, without stirring too much to avoid breaking the thin skin. Add salt only at the end, as with all Cerqueto legumes. Store in a cool, dry place, away from light; after opening, keep in a sealed container. Cooked beans will keep in the refrigerator in their water for 3-4 days and freeze well.

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