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    You are in: Home / Community Forums / Greek Cooking / beans in Greece
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    beans in Greece

    MollyJ
    Tue Nov 08, 2011 1:40 pm
    Food.com Groupie
    my step daughter just returned from living in Greece for several years and we were talking about beans. She said there are 3 common beans used but didn't really know their names. I'm assuming that garbanzos are one. Perhaps cannellini is another? But is there a third white bean?

    Just curious.
    evelyn/athens
    Sat Nov 12, 2011 3:10 am
    Forum Host
    Yes, chickpeas and cannelini-type beans are very popular - but we have MANY more bean varieties.

    If I were to add 2 more to the 'most popular' list, I would probably put lentils at the very top - we eat a lot of lentil soup!

    Also, our giant white beans, of which I have not found a similar North American counterpart (we use these in our baked beans - and they're called 'gigantes' - literally 'giants'. I have tried to find a translation and have come up with giant dried white lima beans - but I really don't think these are limas.

    We also have black-eyed peas (popular in salads) and a striated red and white bean - which I use for salads and refried beans.

    Also, our humble dried split-pea - better known as 'fava'. We make a thick puree out of it and season and use as a dip. Yum.
    MollyJ
    Sat Nov 12, 2011 8:11 am
    Food.com Groupie
    Evelyn, I missed a key modifier...three white beans. But I bet that giant white "lima" bean is what she had in mind.

    She had never been that in to cooking but now she's awakened to it but having a husband and a kid can do that to you.

    So in your recipes collection that is posted, do you have recipes that use the giant white lima type bean?
    evelyn/athens
    Sat Nov 12, 2011 12:27 pm
    Forum Host
    Zurie
    Sat Nov 12, 2011 1:58 pm
    Forum Host
    Ahaaa! icon_lol.gif

    I think that large white bean is what we call "butter beans" -- that's what it is called in Ev's recipe!

    We get it in cans, and in this case (lazy me) I prefer using a can or 2 and draining it. Goooood stuff!

    (icon_wink.gif It's especially delicious added to slow-stewed pork shanks/trotters/lower parts of a pig's legs!!rotfl.gif Not that Americans would deign to cook that! icon_wink.gif icon_lol.gif )
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