The bean of Lamon is a typical product of the area surrounding the town, the symbol of Belluno culinary tradition and awarded the designation I.G.P.
This legume arrived in the municipality of Belluno around 1530: Legend has it that an official of the Pope Clement VII, the friar Pietro Valeriano, was given some beans from the area of Spain and founding himself in Lamon, he planted them. In fact the planting was not a straightforward process because the population believed that the beans weren’t digestible. However, the bean crop soon took hold in the Lamonesi valleys, often associated with other crops.
The bean of Lamon is divided into four different qualities: the Spanish that stands out for its ovoid form, the Canalino from the very thick peel,the Greenbean ovoid but smaller than the previous one and the biggest of all, the Calonega; they differ therefore in size, shape and type of pasta.
The bean of Lamon was for centuries the alternative food of meat consumed by poor classes: in fact it is a product with high qualities.
This particular type of legume is great eaten alone, perfect for soups and an excellent meat substitute.
Pumpkin, Lamon beans, peppers and orzo soup
- 200 g. fresh pumpkin
- 1 yellow big pepper
- 3 medium potatoes
- 200 g. approximately cooked Lamon beans
- 60/70 g. of barley
- dried chili (chopped or powdered, as you prefer)
- 2 tablespoons oil ages
Clean and cut all the vegetables into small pieces and add them to the pan with the oil. Cover with hot water to just above the volume and add salt.
Add the herbs that you’ll cut thinly and the chilli, the previously boiled beans and cover; simmer over medium heat for 15 minutes.
Make sure the soup has enough water. Passed the 15 minutes add barley and cook for the time recommended on the package, for mine served 12 minutes. Of course if you use raw barley which is not precooked and therefore requires longer times, add it immediately in the soup. If needed add water, stir and check for salt.
Simmer on medium heat.It’s served with a sip of raw oil.