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.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 203
Sun, Jun 2 | 6:00 P.M. | Beans for Humanity NH Create (11.4) |
Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food.
In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions.
Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.
Sun, May 19 | 6:00 P.M. | Aegean Cuisine NH Create (11.4) |
Sun, May 26 | 6:00 P.M. | You Say Tomato, I Say Domata NH Create (11.4) |
Sun, Jun 2 | 6:00 P.M. | Beans for Humanity NH Create (11.4) |
Sun, Jun 9 | 6:00 P.M. | Ancient Greece for Modern Cooks NH Create (11.4) |
Sun, Jun 16 | 6:00 P.M. | Greek Yogurt for Breakfast, Lunch and Dinner NH Create (11.4) |
Sun, Jun 23 | 6:00 P.M. | Taste the Music: The Aromatic Cuisine of the Asian Minor Greeks NH Create (11.4) |
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