
Larissa black beans
Larissa black beans, with a dark color, soft texture and rich flavor. Source of vegetable protein and fiber. For salads, soups, baked goods, rice and burritos.
How are they cooked?
- They are soaked in water for 10–12 hours before cooking.
- Boil over low heat for about 1–1.5 hours, until soft.
- They are used in salads, baked or casserole dishes.
- They are combined with rice, vegetables, herbs or in burritos and soups.
Why choose it?
- Source of vegetable protein
- Grown in Larissa
- High fibre content
- Ideal for salads, baked goods, rice dishes and international recipes such as burritos and soups
Description
Larissa black beans stand out for their dark, shiny color, soft, velvety texture, and rich, slightly sweet flavor.
They are a source of plant-based protein and are high in fiber.
They are cooked in the oven, in soups and legume salads, with rice, but also in Latin American cuisine recipes, such as burritos, tacos and chili.
What should I cook?
- Classic black beans with rice.
- Traditional recipes like baked black beans.
- Fresh salads with spinach and vegetables.
- Gourmet options such as burritos, tacos or soups with a Mediterranean touch.
- Alternatively, you can enjoy them in a legume salad.
Additional information
Frequent questions
Where can I find black beans?
You can purchase them from our online store Μπακαλόκαρπος, from our physical store in Kypseli (Kypselis 92) as well as from selected grocery stores throughout Greece.
Do I need to soak them before cooking?
Yes, it's a good idea to leave them in the water for 8–12 hours so they boil faster and more evenly.
How are black beans cooked?;
After soaking, discard the water, place them in fresh water and boil them over low heat for 1–1.5 hours. Salt at the end.
Can I find them in a can?
Yes, but dried beans that you cook yourself have a firmer texture and a fuller flavor.
Are they suitable for a vegan diet?;
Yes, it is 100% herbal product.




