Second Amarantini beans 'of the stubble' 400g.

The area of ​​Central Italy has been characterized throughout history by populations that prospered thanks to the ease of cultivation of legumes, which found the soil suitable for their growth in the volcanic territory of the area.   Initially, after threshing the wheat, it was customary to sow yellow beans to have a second harvest.   Precisely for this reason they were further called "stubble beans" [stubble: Residues of a herbaceous crop left after cutting or harvesting].   Beans are foods rich in good quality proteins, unsaturated fats and starches, as well as a source of crude fibre.   We decided to use the name "amarantino" for the typical amaranth color and "dei volsinii" because they were cultivated in the areas of Etruria, whose important center was, in fact, Volsinii, today's Bolsena.   Soaking 8-10 hours / Cooking 60-90 minutes [pressure cooker cooking 20'].