Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Greek Cooking / beans in Greece
    Lost? Site Map

    beans in Greece

    Tue Nov 08, 2011 1:40 pm 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.
    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.
    Sat Nov 12, 2011 8:11 am 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?
    Sat Nov 12, 2011 12:27 pm
    Forum Host
    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 )
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites