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The giant beans from producer Sofia Stergiou in the Prespa region are white in color and stand out from beans from other regions and countries due to their shape, size, brightness, and, of course, their quality. They have thin skins and cook quickly (50 minutes boiling and 60 minutes simmering) with a distinctive flavor due to the microclimate and soil composition of the Prespa region. They are cooked in soup (fasolada) or as a side dish. The seeds are locally sourced and the cultivation is entirely traditional. They have high nutritional value, perfectly aligned with the philosophy of a healthy Mediterranean diet. They contain many nutrients and, specifically, provide our bodies with high-quality protein without saturated fats. They also contain starch, B vitamins, magnesium, potassium, and other minerals. Their fiber content helps improve bowel regularity and contributes to lowering cholesterol.
The giant beans from producer Sofia Stergiou in the Prespa region are white in color and stand out from beans from other regions and countries due to their shape, size, brightness, and, of course, their quality. They have thin skins and cook quickly (50 minutes boiling and 60 minutes simmering) with a distinctive flavor due to the microclimate and soil composition of the Prespa region. They are cooked in soup (fasolada) or as a side dish. The seeds are locally sourced and the cultivation is entirely traditional. They have high nutritional value, perfectly aligned with the philosophy of a healthy Mediterranean diet. They contain many nutrients and, specifically, provide our bodies with high-quality protein without saturated fats. They also contain starch, B vitamins, magnesium, potassium, and other minerals. Their fiber content helps improve bowel regularity and contributes to lowering cholesterol.
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