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Dikotylon White Beans of Feneos
Produced in the mountain valley of Feneos in the north Peloponnese, ‘Beans Vanilies Feneos’ is a small, oval shaped, white, thin-skinned bean, with 1000 seeds weighing between 270 and 280g. Its sweet taste, ability to boil easily, and the fact that after boiling the seeds and the soft flesh are still intact without being separated from the peel, makes them particularly appealing.
As low as
£4.75
The pulses featured in our collection are selected and packaged by ‘Fenea Land’ and have been produced in Feneos, a 600m high mountain valley nestled between the 2,400m peaks of Helmos and Zyria in the north Peloponnese, where the rich and fertile land adds its own flavour to the environmentally produced products – land blessed by the gods through Artemis and Hercules.
The produce comes from local small-scale farmers, all of whom are land and product registered, who have developed their skills of cultivation from generation to generation, so ensuring the unique strains of the seeds used to provide the ultimate in terms of both quality and taste.
Net content: 500g-1kg
Packaging: Plastic bag or Compostable paper bag
Suitable for Vegetarians and Vegans
Ingredients: 100% Vanilla Beans Of Feneos Pdo/Pgi. No Preservatives, No Pesticides
Net content: 500g-1kg
Packaging: Plastic bag or Compostable paper bag
Suitable for Vegetarians and Vegans
Ingredients: 100% Vanilla Beans Of Feneos Pdo/Pgi. No Preservatives, No Pesticides
| Typical Values | Per 100g |
|---|---|
| Energy | 1226kJ/ 298kcal |
| Fat | 0.8g |
| of which Saturates | 0.2g |
| Carbohydrate | 39.08g |
| of which Sugars | 2.3g |
| Fibre | 24.1g |
| Salt | 0g |
Boiled as the main ingredients of salad, cooked in stews, vegetarian burgers or bean fritters and many many more, the best alternative choice to meat.
Dikotylon, Feneos, Peloponnese
Dikotylon pulses are grown in Feneos, a mountain valley nestled between the peaks of Helmos and Zyria in the north Peloponnese. The rich and fertile land in the valley adds its own flavour to the pulses, which are grown by local small-scale farmers who, farming sustainably, have developed their skills of cultivation from generation to generation. Growers cultivate unique strains that provide the best in terms of both quality and taste.
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