A traditional bean sown in October/November for harvesting late May of the following year, this is the first of the bean family to be ready. A fantastic, nutritious bean cooked slowly with onions, garlic and pork, it really gets your taste buds going! Turkish people stir fry the shells as well as the beans, providing the beans are small. Good source of Vitamins A, C and E, plus fibre and protein.
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