Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy


Ambelofassoula, Greek white beans, versatile and nutritious, used in salads, stews, and various dishes, a staple in Mediterranean cuisine.

Ambelofassoula, also known as psila fasolia or “fine beans,” is a unique variety of string beans that is native to Greece. These beans are characterized by their pale white color and a distinct black spot in the middle. They can be grown in fields of corn or even in vineyards and can be consumed both fresh or dried. In the southern regions of Greece, the early production of ambelofassoula begins in mid-June and continues until October, when most varieties of beans throughout Greece ripen. These beans can be found in farmers’ markets and are a popular ingredient in many Greek dishes. Green and crunchy, ambelofassoula is a versatile ingredient that can be used in a variety of dishes. One popular way to enjoy them is in summer salads with olive oil, which are both filling and delicious while being low in calories. These beans can also be served as a main course, paired with other vegetables or meats. Ambelofassoula is also rich in fiber and vitamins, making it a healthy addition to any diet.

In Greek cuisine, ambelofassoula is often cooked in tomato sauce or “yiahni,” a traditional Greek stew made with vegetables and often served with bread. Salads with ambelofassoula are commonly sprinkled with roasted sesame seeds, and lemony spices like powdered ginger or sumac and white pepper are often used to add a zesty kick of flavor. These beans pair particularly well with skordalia, a garlicky dip made with mashed potatoes or bread crumbs.

Overall, ambelofassoula is a delicious and nutritious ingredient that is widely used in Greek cuisine. Whether cooked in a stew or served fresh in a salad, ambelofassoula is a staple in many households and an essential part of the Mediterranean diet.

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