In this episode of our Behind the Seeds series, we meet Nina, a farmer from Ecuador who talked to us about her passion for beans. Phaseolus Lunatus, which is also known as the lima bean or butter bean, is one of her favourite types.
She particularly likes this variety because they are big, produce a lot, and are hardy. Both fresh and dried versions are used in Ecuadorian cuisine. A soup called fanesca is one of her favourite dishes to include them in.
In this fourth “Behind the seeds” interview in the international Slow Food convention in Torino “Terra Madre”, Amanuel Samuel, from Ethiopia, introduces us to Ethiopian regional beans, such as big white beans, his favourite legume, a climbing bean that grows on a structure installed by the farmer, but also his favourite dish: Kurkufa (fagioli and corn powder).
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