Hailing from a mountainous village in southeastern Crete, the Symian Bean boasts a distinct character.
All you need are oil, tomato, and onion!
These sundried beans, a Symi variety originating from a mountainous village in southeastern Crete, epitomise local tradition.
The Symian bean, known for its thin skin and five seeds, thrives in the region's fertile soil.
During the summer, when the bean plants flourish in local gardens, housewives carefully harvest them and sun-dry the pods after removing their fibrous sides.
Once thoroughly dried, they store the beans—traditionally in clay pots alongside sage and other herbs—to preserve their freshness and prevent moth damage.
When ready to cook, the beans are carefully washed and boiled until soft.
Once drained, they're cooked with plenty of olive oil, onion, and tomato, resulting in a dish that embodies the essence of Cretan culinary tradition.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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