Cooked Purgatory Beans

Gradoli Purgatory Beans. The tiny white bean from Lake Bolsena, cooked and ready to use: just beans, water, and salt.

The fundamental dish of the Purgatory Lunch, since the seventeenth century, in the time it takes to open a package

Cooked Purgatory Beans from Cerqueto

I Cooked Purgatory Beans They are the smallest bean of Alta Tuscia in its most convenient form: already cooked by Cerqueto on the farm, in Acquapendente, with the simplest recipe that exists, rehydrated Purgatory bean, water and saltNo preservatives, no additives. The bean is the same as always: white, tiny, with a almost imperceptible peel and with tender pulp that melts in your mouth, grown on the volcanic hills of Gradoli that slope down towards Lake Bolsena.

The Purgatory bean owes its name to the ancient tradition of Purgatory Lunch, of which it constitutes the fundamental dish: a lunch that takes place every year in Gradoli since 1600On the occasion of Ash Wednesday, with the religious meaning of praying for divine mercy for the souls in Purgatory. In this package that plate is ready to use: just drain the beans and season them with a drizzle of oil, or heat them, sauté them, blend them. With 7,9 g of protein and only 102 Kcal per 100 g, produced in Italy.
 
 
 

The roots of these Purgatory Beans are deep in tradition

To understand Gradoli in the seventeenth century, one must imagine it as it was: a town of Duchy of Castro, the Farnese state that stretched between Lake Bolsena and the sea, with the great ducal palace still dominating the town. It was in that world of confraternities, processions, and famine that the Purgatory Lunch was born, and it was in that world that the small white bean became the right food for the day Lent begins: a lean, meatless banquet that unites the town before the forty days of abstinence. When in 1649, papal troops razed Castro, the capital of the duchy, and the territory passed to the Church, Gradoli lost its duke but not its lunch: the Confraternity continued to organize it, year after year, up to the present day.

Ash Wednesday presents a paradox that the Purgatory Bean solves beautifully: it's a day of fasting, but in Gradoli it's also a day of celebration. The solution is a humble dish cooked generously, beans boiled in large cauldrons and seasoned with oil, offered to all who enter, and an offering left for the souls. The bean is the food of the living that remembers the dead, and it does so without sadness, with a steaming bowl and bread. This package brings it, intact, to those who can't be in Gradoli on Ash Wednesday.
 
 
 

Choosing Purgatory Beans Cotti it means taking care of yourself

With 7,9 g of protein per 100 g of already cooked product, these beans are among the most protein-rich ready-made legumes you can find, with 17 g of carbohydrates slow-release complexes, just 1,2 g of sugars and 0,7 g of fat, for a total of only 102 KcalA filling and light food, which when combined with a cereal offers complete proteins.

The Purgatory bean, with its very thin skin, is among the most popular legumes. digestible Absolutely, even for those who have a hard time with other beans, it provides iron, potassium, magnesium, folate, and fiber. Cooking them in just water and salt, without additives, preserves their nutritional profile and leaves the seasoning up to you: the 0,5 g of salt per 100 g is a measured amount, allowing you to enjoy them without anything else. A legume ready in a minute is a truly essential part of everyday meals.
 
 
 

How to Best Use: Cooked Purgatory Beans

• GRATINATED BEANS WITH SMOKED SCAMORZA: Drain the beans, mix them in a baking dish with the Organic Spicy Tomatoes and cover with slices of Smoked Buffalo Scamorza Ten minutes under the grill until the scamorza cheese is golden brown and tender: a baked dish that combines Lake Bolsena and the buffalo mozzarella of Lazio.
• BEAN, BUFFALO MOZZARELLA AND Arugula PESTO SALAD: season the cold beans with two spoons of pesto Rucola diluted with oil, add a Organic Buffalo Mozzarella in pieces and the Clean organic puntarelle drained: creamy, spicy, crunchy, ready in five minutes.
• CHICKEN THIGHS WITH BEANS AND CAPERS: brown them  Organic Chicken Thighs on the skin side, blend with a spoonful of Organic Red Wine Vinegar, add the beans with a little of their liquid and a teaspoon of Salina Caper Sauce Slow FoodCover and cook for twenty minutes: the chicken remains juicy and the beans absorb the juices.

The Producer: Cerqueto

Gradoli and Acquapendente are just a few kilometers from each other, on either side of the volcanic plateau of Alta Tuscia, and Cerqueto acts as a bridge: it grows beans that would otherwise be eaten only one day a year with the lakeside farmers, selects them, and cooks them in its own facilities, making them available in every season, from kilometers away, with the same simplicity as lunch in Gradoli.
 
 
 

Ingredients

Rehydrated Purgatory Bean, water and salt.

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

Made in Italy.
 
 
 

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

• Energy: 425 kJ / 102 kcal
• Fat: 0,7 g, of which saturated fatty acids 0 g
• Carbohydrates: 17 g, of which sugars 1,2 g
• Protein: 7,9 gr
• Sale: 0,5 gr

Preparation and Storage

The product is ready to useSimply drain. Enjoy cold, seasoned with oil and pepper, or warmed for a few minutes in a pan, soup, or oven. Handle gently because the beans are tender. Store the package tightly closed in a cool, dry place, away from light. After opening, transfer the beans with their liquid to a sealed container in the refrigerator and consume within 2-3 days.
 
 
 

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