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Best Greek Runner Beans Types
Prespon giant elephant beans are runner beans (Phaseolus multiflorus) grown in the Prespon area (municipalities of Mikrolimni, Karion, Lefkonos, Píateos, Lemou Ag. Germanou, Ag. Ahilios, Vronderou, and Kalithea) in Fiorina prefecture.
These large beans have been cultivated in this area since the 16th century. They have a thin, smooth, white skin and a distinctive kidney shape. The unique microclimate and composition of the soil in Prespon area are the main reasons why these beans are so rich in minerals and trace elements and so low in cholesterol and fat.
The runner bean (Phaseolus coccineus) found its way to Greece in the 16th century. The prefecture of Kastoria where these beans are cultivated is an area with a unique climate and fertile soils sheltered by Vitsi mountain and the Grammos mountain range.
These beans are white, kidney-shaped, and have a very thin skin. The harvesting season begins in September and lasts until December. The beans are sorted, put in bags, and transported to the Agrotiki Kastorias grading and packing station, where the packing procedure is electronically controlled.
These giant elephant beans are a variety of runner bean (Phaseolus coccineus) cultivated using traditional techniques in the Kato Nevrokopi basin in Drama prefecture. These beans are white, kidney-shaped, and quite large – 1,000 seeds of this bean weigh around 1,200g.
They are harvested manually, sun dried, and sorted before being graded and packed mechanically. Giant elephant beans are usually baked in a tomato sauce. Prior to cooking, they can be boiled in order to keep the skin firm and give them a buttery texture.
Fasolia gigantes refers to giant white runner beans native to Greece. These beans resemble lima beans but are larger and have a creamy texture when cooked. They are particularly cultivated in regions like Prespes in Northern Greece, where the climate and soil are ideal for growing these large legumes.
The beans are significantly larger than typical white beans and are usually white or off-white in color. When cooked, they become soft and creamy, making them suitable for various dishes. They are most famously used in the traditional Greek dish called gigantes plaki, where they are baked in a tomato sauce with herbs and vegetables.
VARIATIONS OF Fasolia gigantes
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