VOION: With respect to the earth and with dedication
The company VOION, based in Voio, Kozani, since its inception in 2008 until today, has been reviving and maintaining traditional ways of cultivating legumes, while operating under the model of contract farming.
Selected products from small Greek producers
Small local producers follow a cultivation cycle that respects the growth rate of each seed, without artificially accelerating natural processes, and thus, with care for the land (but also with modern technologies), the ideal soil and climatic conditions of Western Macedonia for the cultivation of legumes, yield the most. In this way, the tastiest legumes reach us, but also many countries abroad. What really makes the VOION team stand out, beyond its 15 years of experience, is its true love for the place and its great dedication.
Legume production in Greece is a difficult task, especially for producers working in semi-mountainous and mountainous areas, where yields are lower and costs are higher.
However, with careful and natural farming, the quality of the products can be excellent. Mild temperatures, and their not sharp rise, are desirable for the slow maturation of the seed, so that it “fills” well, becomes tender and has special aromas during cooking. So, we try the delicious lentils, beans and giants of the VOION team and we also suggest a recipe for bean soup, as they suggested it to us.
Recipe: Bean Soup
Ingredients :
● 500 g medium dried Voion beans
● 3 carrots cut into small squares
● 2 dried onions, chopped
● 2 celery stalks with greens
their leaves, finely chopped
● 2 tbsp tomato paste
● 1 tsp. bouillon (optional)
● 3/4 cup olive oil
● salt & freshly ground pepper
INSTRUCTIONS:
Put the beans in a pot with plenty of cold water to cover them. Let them boil for 35-40 minutes until they are half-soft and drain them. Finely chop the vegetables and sauté them in a deep pot, with 2-3 tbsp. olive oil, for 2-3 minutes over medium heat. Add the paste and melt it in the bottom of the pot. Pour in the half-boiled beans and add enough boiling water to cover the ingredients and leave 2-3 fingers above. Season with salt and pepper and add the bouillon. Cover the pot and simmer for 30-35 minutes. Finally, add the remaining olive oil. Let the bean soup boil for a few more minutes, until the beans and their juice are well-pulled.
