Greek legume mix - 13 types prepare soups, salads and other dishes - 500 g

Greek Legume Mixture - 13 types by Geusi Vounou

A nutritious, rich and naturally harmonious blend of legumes and cereals grown on a family farm in the mountainous regions of central Greece.

This unique combination contains traditional Greek varieties of beans, lentils, broad beans and wheat that blend together both in taste and nutrition. The blend contains no additives or preservatives - just pure, locally grown ingredients.

Preparation is easy: just soak the mixture overnight and then cook for 35-45 minutes until the legumes are soft. This creates a versatile base for many Mediterranean dishes.

How to use the mixture in the kitchen?

• Fasolada style soup - with tomatoes, vegetables and olive oil
• Colourful salad - with lemon juice, fresh herbs and olives
• Stew Louvi me lahana - with kale and romaine

Thanks to its vegetable protein, fibre and mineral content, the mix is ideal for vegans, vegetarians and lovers of traditional Mediterranean cuisine.

Try it as a base for filling meals that warm and satiate - without compromising on taste or quality.

Ingredients: 13 carefully selected ingredients

• Lentils - quick to prepare, rich in vegetable protein
• Red lentils - tender, excellent in soups and porridges
• Medium white beans - classic texture, ideal for salads
• Medium black beans - tender and rich, great for warm dishes
• Large white beans - meaty and rich, typical of the Greek dish "gigantes"
• Large black beans - flavourful, excellent in stews
• Yellow fava bean - naturally creamy, with a mild nutty flavour
• Green beans (fava) - similarly mild, but with a slightly more vegetable flavour
• Black-eyed beans - with a fine texture and sweet taste
• Red-veined borlotti beans - attractive to look at, full of flavour
• Unhulled wheat - a natural source of fibre and complex carbohydrates
• Finely crushed chickpeas - creates a finer texture to the mixture
• Coarsely crushed chickpeas - adds richness and texture to every bite

Notice

• May contain traces of sesame, cinnamon, mustard, celery, nuts and barley.
• Store in a cool, dry place out of direct sunlight.

Why will you love this blend?

• 13 types of legumes and cereals in one nutritious mix
• Without preservatives and added salt
• High in vegetable protein, fibre and minerals
• Perfect base for soups, salads and stews
• Suitable for vegans, vegetarians and lovers of Mediterranean cuisine

How to prepare a mixture of 13 legumes?

The mixture should be soaked overnight and then cooked for about 35-45 minutes until soft. The result is a versatile base for many types of dishes - from soups to salads.

Seasoning tip: Add bay leaves, Roman cumin or a little olive oil to enhance the flavour.

Traditional Greek recipes

Fasolada - Traditional Greek legume soup

Fasolada is considered the national dish of Greece - a simple, nutritious and filling soup made with legumes, vegetables and good quality olive oil.

Ingredients:

• 250 g mixture of 13 legumes (soaked overnight)
• 2 carrots (sliced)
• 1 large onion (finely chopped)
• 2 stalks of celery
• 2 cloves garlic
• 2 tablespoons of tomato puree or grated tomato
• olive oil, bay leaf, salt, pepper, water
• fresh parsley for garnish

Procedure:

1. Sauté the onion, garlic, carrots and celery in olive oil until soft.
2. Add the tomato paste and fry briefly.
3. Stir in the soaked legume mixture and cover with water to submerge all the ingredients.
4. Add the bay leaf, salt and pepper and cook over a low heat for 35-45 minutes until the legumes are tender.
5. Serve with fresh parsley and drizzle with good quality olive oil.

Warm legume salad with roasted vegetables and tahini dressing

This nutritious warm salad is inspired by Greek and Mediterranean cuisine. It combines a rich blend of 13 legumes with lightly roasted vegetables, fresh herbs and a sesame tahini dressing. Great as a main dish and as a filling side dish.

Suitable for vegans, vegetarians and lovers of Mediterranean flavours.

Ingredients (for 2 servings):

• 200 g cooked mixture of 13 legumes (soaked overnight, cooked until soft)
• 1 small zucchini (sliced)
• 1 red onion (on wedges)
• 1/2 fennel bulb (thinly sliced; can be substituted with leeks, celery stalks or roasted carrots)
• olive oil, salt, pepper

For the tahini dressing:

• 2 tablespoons tahini (sesame paste)
• juice of 1/2 lemon
• 1 clove of garlic (finely chopped)
• 1 tablespoon olive oil
• 2-3 tablespoons water (for dilution)
• a pinch of salt

For decoration:

• fresh mint or coriander
• roasted sesame seeds
• lemon slices or olives

Procedure:

1. Soak the legumes overnight and cook until tender (about 35-45 minutes). Drain and let cool slightly.
2. Spread the zucchini, onion and fennel on a baking sheet, drizzle with olive oil, salt and pepper. Bake in the oven at 200 °C for about 15 minutes until golden brown.
3. Meanwhile, prepare the tahini dressing: in a bowl, mix the tahini, lemon juice, garlic, oil and salt. Gradually add water until a smooth creamy sauce is formed.
4. In a larger bowl, mix the cooked legumes with the roasted vegetables. Add some of the dressing and mix gently.
5. Serve warm, garnished with fresh herbs, sesame seeds and a slice of lemon. Offer the remaining dressing separately.

Tip: It also tastes great with grilled halloumi cheese or as a side dish with grilled vegetables.

Stewed legumes with cabbage

A rustic dish of legumes and leafy vegetables, common in the Greek and Cypriot countryside. Nutritious, simple and perfect for colder days.

Ingredients:

• 250 g mixture of 13 legumes (soaked in advance)
• 300 g kale or chard (cut into wider strips)
• 1 onion
• juice of 1 lemon
• 2-3 tablespoons olive oil
• 1/2 teaspoon Roman cumin
• salt, pepper, water for pouring

Procedure:

1. Cook the legumes separately until semi-soft.
2. Fry the onion in olive oil , add the kale, cover with a little water and simmer for about 10 minutes.
3. Add the cooked legumes, romaine, lemon juice, salt and pepper.
4. Cook together for another 10-15 minutes until the flavours have melded and everything is soft.
5. Serve with a slice of sourdough bread and olive oil.

About the brand Geusi Vounou

Geusi Vounou is a Greek company that specializes in the production and distribution of organic products such as herbs, spices, legumes and wild mushrooms.

The company is based in the village of Vatolakos in the Grevena area, at an altitude of 600 metres, where organic oregano, mountain tea, sage and other aromatic plants are grown with an emphasis on purity and traditional processing.

The founder of the company is Vasilis Karapas, an agronomist born in 1994 in Greveny. He studied agricultural development and agribusiness management at the Alexandria Technical University of Thessaloniki.

Since 2014 it has been professionally dedicated to the production, packaging and promotion of high quality agricultural products that combine Greek flavours with a modern approach to packaging and quality control.

The company also collects wild mushrooms and truffles in the Pindos Mountains and offers premium quality mushroom products.

Geusi Vounou products are available on the Greek market and abroad - they are exported to Germany, Austria, Romania, Czech Republic, Malta and the UK.

The company's philosophy is based on love and respect for nature and its gifts. The aim is to create products that highlight Greek tradition, quality and purity.

Want to bring a piece of Greece home? Try this legume mix and taste the difference!