In Greece, these giant beans are traditionally cooked in a tomato sauce and baked in a dish called Gigantes Plaki. The large, white kernels have a mild, nutty flavour and are very filling. The young bean pods can also be prepared like green beans. Botanically, they are flageolet beans (Phaseolus coccineus). However, they do not flower red like many other varieties, but white. The plants grow well in cool climates. They can climb very high and their growth is also 'gigantic'.
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