2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Smilyanski beans is one of the few Bulgarian foods that are protected by a patent for a word mark concerning its cultivation in the upper reaches of the Arda River. Locals call this bean bean.
The traditions of growing Smilyan beans in this area date back more than 250 years.
The specific soil conditions, the high humidity due to the proximity of the Arda River, the water quality and the temperature limits, typical for the area of the village of Smilyan, are extremely suitable for growing beans.
Smilyan beans has a unique taste, which is known not only in Bulgaria but also abroad. The method of its cultivation has been preserved for generations. The plantations are cultivated by hand, the beans are fertilized with natural manure.
Features of Smilyan beans
Smilyan beans grows only in the region of Smilyan, as well as the neighboring Arda and Mogilitsa, located around the upper reaches of the river Arda. The growing area is characterized by a mountainous climate, where the autumn-winter season is relatively mild and the summer - cool.
Other factors that determine the high quality of Smilyan beans are humidity and altitude. The area where the beans grow is 820 to 870 meters above sea level.
Smilyan beans there are two main varieties - large and small. The large Smilyan beans have a white and colorful color that varies from black to light purple. Traditionally, this variety is used for breading and salads.
The small one Smilyan beans has significantly smaller grains, with light brown grains with almost black stripes predominating between them.
Feast of Smilyan beans
In 2003, the Smilyan Bean Festival was held for the first time in the village of Smilyan. On it the locals respect this culture typical for their region. The holiday is held on the last Saturday of November, after the harvest has already been harvested. The beginning of the festival is announced with a bean ball.
Three competitions are held during the holiday: Culinary competition with dishes prepared from the famous beans; Competition for children's panel of beans; "Manufacturer of the Year" competition.
Selection and storage of Smilyan beans
From this year the authentic Smilyan beans there will be special labels to distinguish it from the fake one. This idea belongs to the cooperative with the village, which holds the right to the geographical name "Smilyanski".
The goal is for the labels to be ready by the time of the bean festival, which takes place at the end of November. They will be distributed to all manufacturers. The price of 1 kg of delicious beans is BGN 8 for small and about BGN 9 for large.
Cooking Smilyan beans
Traditionally, Smilyan beans are used in the Rhodope cuisine for the preparation of stuffed peppers and sarma, pie with beans, bean skewers, bean soup, stuffed pumpkin with beans, various rolls.
Smilyan beans is cooked like other types of beans, but its taste is undeniable. We will present you a great recipe for Smilyan bean stew.
Necessary products: 200 g colorful Smilyan beans, 1 onion, 1 carrot, 1 tbsp. mint, ½ bunch parsley, 6 tbsp. oil, paprika, 1 tsp. fenugreek or devesil, salt to taste.
Method of preparation: Clean and soak the beans from the night before. The next day, drain it from the old water, pour cold water over it and bring to a boil. After boiling for 5 minutes, pour out the water and add a new one. Pour 2-3 tbsp. oil, add the chopped carrot and half the onion. The soup is boiled until the beans are completely soft.
When almost ready, add the spices. The stuffing follows. In a separate bowl put 3-4 tbsp. oil, the remaining onion and a little flour. Fry everything well and finally add the red pepper. Pour the stuffing into the pot with the beans and let it cook for another 10 minutes. Serve with finely chopped parsley.
The next recipe is for Smilyan bean salad.
Necessary products: 2 cups beans, 1 onion, salt, vinegar, parsley, salt to taste, vegetable oil.
Method of preparation: Soak the beans for a few hours, drain the water and pour clean water. Bring to a boil, and when almost done, add salt.
Drain the cooked beans and leave for a few minutes to dry. In a deep bowl, add the vegetable oil, vinegar, onion and salt to the beans. Optionally add parsley.
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