Green beans (in Greek “fasolakia prasina“) are the pods of unripe beans which are considered vegetables although technically are legumes. The pods of green beans are tender and the beans contained are tiny, so the pods prevail in quantity and taste. Green beans cooked in fresh tomato juice (what else!) together with potatoes is the most typical Cretan summery dish. Of course the dish contains generous amounts of extra virgin olive oil. There is no summer in Crete that does not involve regular (almost on a weekly basis!) eating of green beans. Green beans is a casual dish that is ideal for the high temperatures of the Cretan summer, as it is light and refreshing. This dish is one of the cornerstones of the extremely rich Cretan vegan cuisine.
The health benefits of Cretan green beans and recipe are found here!
White kidney beans (in Greek “fasolia xera”) are the most widely eaten legumes in Greece and of course on the island of Crete. They are usually eaten in the form of a vegan bean soup, what Greeks call “fasolada”. White kidney beans are gluten free (as all legumes) and are full of health benefits. They are rich in fiber and low in calories, therefore qualifying as a diet friendly food. Furthermore, they are a great source of protein and magnesium, while they maintain a low glycemic index (good for your blood sugar level). “Fasolada” is a delicious detox starchy dish full of antioxidants. There are various ways to prepare it, depending on where you are. Cretans make their “fasolada” using tomato juice from freshly squeezed tomatoes, carrots, celery and of course extra virgin olive oil.