Legumes
We went to the source, directly to the grower, in Greece. Why? Because these legumes are grown at an optimum altitude and in soil with a specific pH, which gives them an excellent taste and also makes them cook faster. It is not necessary to pre-soak them.
Beans and legumes are traditional Greek foods. These simple and healthy ingredients have long been a staple of Greek cuisine and are an easy, economical and nutritious way to fill up.
Although Greeks eat many different types of beans and legumes, the oldest are undoubtedly beans, chickpeas and lentils, which have been cultivated throughout the Mediterranean since time immemorial.
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This Geusi Vounou Greek mix combines 13 ingredients: several types of pulses, chickpeas...
Greek white beans with porcini mushrooms combine the delicate flavour of beans with a...
Greek yellow split peas soften and naturally break down into a creamy texture as they...
This Greek blend of lentils, red lentils and yellow split peas combines three pulses...
Organic protein chunks made from pea and fava beans are a fast, clean plant-based...
Greek lentils with rice combine two everyday staples in one pack for pilaf, soups and...
Organic Greek lentils from the Grevena region are a versatile staple for traditional...
Organic Greek chickpeas from the Grevena region have a mild nutty flavour and firm...
Geusi Vounou green split peas are well suited to thick soups, purées, spreads and...
Greek red lentils have a delicate, slightly sweet flavour and naturally break down as...