Exploring Kastoria’s renowned beans: A journey to a land of flavor

Years ago, during a conversation about legumes, I first heard about the famous beans from Kastoria, even though I had never visited the region. As someone from an agricultural family in the Peloponnese, I’ve always appreciated the distinct characteristics that each area’s crops bring to the table. While I was familiar with the pulses of Feneos and the lentils of Englouvi in Lefkada, Kastoria’s beans, especially their giant beans, soon captured my attention and taste buds.

Why Kastoria Beans Stand Out

What makes Kastoria beans, particularly the giant and flat beans, so special? The answer lies in a combination of factors: the local microclimate, the nutrient-rich soil, and the traditional Greek bean variety. Together, they create a product that’s not only rich in flavor but also has excellent quality characteristics.

Visiting the Bean Farmers of Lakkoma, Kastoria

On a recent trip to Kastoria, we visited Lakkoma, a village about 20 kilometers southwest of the city, where almost every family is involved in bean farming. Many are third- or fourth-generation farmers, still growing the traditional Greek bean varieties that produce the prized giant and flat beans. Although farming methods have evolved with modern technology, the essence of their cultivation remains the same.

The Farming Process: From Planting to Harvest

Our visit took place in November, a time when the bean plants had dried, and the beans were ready for harvest. We met with Paschalis Bantzios, a local farmer, who explained the year-round farming cycle. After clearing the fields in winter, they prepare the land for sowing around April. Irrigation systems are set up, and by late April, the beans are planted. Wooden poles are installed for the plants to climb, and by late September, the beans are ready for harvest. The beans are collected mechanically, followed by manual sorting to ensure quality.

Sorting and Cleaning the Beans

We witnessed the sorting process firsthand. Around a table, workers meticulously removed foreign objects and sorted the beans. Paschalis showed us the old combine harvester, which had been adapted for bean harvesting. Despite the hard work, the atmosphere was cheerful, and the team even found time to smile for the camera.

The Value of Farming

As we left, the experience left a lasting impression. Bean farming is a process that can’t be replaced—turning a small bag of seeds into sacks of beans that will eventually grace consumers’ plates. The connection to the earth, the hard work in the field, and the balance between beneficial microorganisms and weeds make it all worthwhile. A few days later, I tasted the beans we had sorted, first in a soup and later as baked giant beans. They were the best beans I’ve ever had.

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