Recipe of the Week: Zemin with Conio beans

This is a traditional Zemin recipe native to Imperia inland made with Conio or Pigna beans.

Zemin comes from a quite ancient recipe, simple and based on vegetables from the garden as many Ligurian recipes are; the word “zemin” seems to be related to “azzimino”, which means unleavened.

The original recipe was completely vegetarian – pork was added in a more recent version. We propose the original vegetarian recipe:

Ingredients:

• 600 g Conio or Pigna beans, soaked in water overnight
• chards finally chopped
• 1/2 red onion
• rosemary
• bay leaves
• garlic
• parsley
• a stalk of celery
• chopped pumpkin
• 1 tomato
• 4 potatoes
• 1 carrot
• extra virgin olive oil,
• salt and pepper

Directions:

Sautée onion, garlic, celery, rosemary, parsley and carrot in extra-virgin Taggiasca olive oil. Add the chopped tomato. Then add the Conio or Pigna beans, previously boiled and mashed potates, chards and the chopped pumpkin. Stir well.

Salt and pepper and then add homemade broth, about a cup or two of water, and simmer for a while, making sure the beans are well cooked but not overcooked. Once your delicious zemin is ready, let cool a little, and add extra-virgin olive oil when serving.

A robust red wine will go splendidly with this traditional dish.

Buon appetito! Enjoy your meal!