Greek beans and legumes
What would the Greek-Mediterranean cooking be without the plethora of healthy, delicious dishes based on Greek beans and legumes? The most ancient legumes are the lentil, chick pea, fava bean, and vetch, or split pea, all of which are still widely consumed in soups, stews and baked casseroles all over Greece. Greeks traditionally eat beans at least once a week. But New World beans have also become a staple and several Greek regions mainly in Macedonia, are home to beans with the coveted Protected Designation of Origin. Famed Greek giant beans (“gigantes”) and white beans of varying sizes grow well in the fertile wet soil of Greece’s rainy North.
