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A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]
It is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food. The olives themselves are also widely eaten. The basic grain in Greece is wheat, though barley is also grown. Important vegetables include tomato, aubergine (eggplant), potato, green beans, okra, green peppers (capsicum), and ...
Make the pesto: Put the basil, olive oil, pine nuts, garlic, salt, and pepper in a blender or food processor and process until smooth. Pour the mixture into a small bowl and stir in the Pecorino.
The beans have an important role in Greek cuisine, appearing in many dishes (such as Gigantes plaki). In English, they are sometimes colloquially referred to as elephant beans. [18] [19] In Austria the coloured versions are cultivated and served as "Käferbohnen" ("beetle-bean"), a dish made of the dry beans with pumpkin seed oil. It is ...
Green peas with artichokes. Briám (μπριάμ) Baked ratatouille of summer vegetables based on sliced potatoes and zucchini in olive oil. Usually includes eggplant, tomatoes, onions, and herbs and seasonings. Fasolakia (φασολάκια) Fresh green beans stewed in tomato sauce. Sometimes includes potatoes, carrots, or zucchini.
Spaghetti alla carbonara Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek and ancient Roman cuisines.
Fasolada (Greek: φασολάδα) or fasoulada (Greek: φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".
The generic name Phaseolus was introduced by Linnaeus in 1753, [7] from the Latin phaseolus, a diminutive of phasēlus, in turn borrowed from Greek φάσηλος / phasēlos of unknown origin. [ 8 ] [ 9 ] The Ancient Greeks probably referred to any bean in a pod as phasēlos , [ 10 ] which at the time, in Europe, were only of Asian origin.