Best Greek Legumes Types
Since ancient times, the plant Lathyrus clymenum has been grown exclusively on the islands of Santorini, Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in Cyclades prefecture solely to produce Fava Santorinis.
These islands have a very hot and dry climate and volcanic soil, which give this product its unique character. Fava Santorinis are dried, husked, and crushed embryonic leaves that are yellowish in colour and shaped like flattened discs. After the husks are removed and the seeds separated, the product is packed in order to prevent it from absorbing humidity.
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.
This is a variety of the common bean that is cultivated in the in the rural areas of the Prespon area of Fiorina prefecture. These beans owe their exquisite organoleptic properties to the unique microclimate and warm and fertile soil of the area.
They have been cultivated here since the 16th century, and can be easily distinguished by their large size and white color. Fasolia Prespon Florinas are thin-skinned and easily prepared. When cooked, they are very tender and rich in flavor. Due to their creamy texture, they are often used to prepare a traditional Greek bean soup called Fasolatha.
This is a variety of the common bean produced in the municipality of Feneos in the Peloponnese. They have been grown in the area using traditional methods and experience passed down from one generation to the next since the end of the 19th century, when the waters of Lake Feneos drained away.
They are small, white, shiny beans with a thin skin. The name 'Vanilia' emphasises their flat white color and sweet flavour, reminiscent of vanilla. They are highly nutritious, a great source of protein, and have less fat and calories than other beans.
This is a variety of the common bean that is traditionally cultivated in the Kato Nevrokopi basin in Drama prefecture. They are medium-sized beans, and are cylindrical in shape. They are cultivated in open fields in limestone-free soils. They are often cooked together with other vegetables and served with a glass of ouzo or raki. Fassolia kina Messosperma Kato Nevrokopiou are mostly consumed in Greece, but are popular in the European Union as well.
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.
These are the dried seeds of the grass pea (Lathyrus sativus), which grows on the plateau of Feneos in Korinthia, one of the most beautiful mountain regions in Greece. The distinctiveness of the climate and calcium-rich soil give this product its special character.
They are quite small (from 4 to 7 mm across), round, and yellow. Fava Feneou is rich in vegetable proteins and carbohydrates, and therefore very easy to cook – only small amounts of water are required. The most famous local recipe requires it to be boiled into a delicious puree and served with raw onions, olive oil, and a glass of Ouzo.
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
Faki Eglouvis is a variety of lentils grown on the Eglouvi plateau on the Greek island of Lefkada, at an altitude of a thousand meters. These lentils are small, brown, and predominantly spherical, flattened, or disc-shaped. They are appreciated for being easy to boil and for their wonderful aroma when cooked.
It's classified as a landrace, which means it's a non-genetically modified, local variety that has adapted to the specific environment over a long period. The cultivation is organic, avoiding pesticides, and weed control is done manually, making it labor-intensive yet resulting in a highly nutritious product.
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