Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained Greeks from prehistoric times to the present. We discover the varieties of different Greek beans and pulses as Diane strolls through the market, then heads to her own kitchen to cook up three delectable Greek bean dishes. Classic Fasolada (bean soup); Baked Giant Beans with Honey and Dill; Braised Chickpeas with Pork Shanks.
