Stella’s Barbounia are my favourite beans of all time. I love them for their uncooked fuchsia hues and their sweet and satisfying braised eating experience. Whenever my father-in-law delivered a bowl of these beauties to us, I would dance a happy dance inside me because I would not only get to enjoy eating them myself, but I would also get a full-on Mediterranean-Mother hormone rush seeing my third child devour bowls of these with OREXI! 🤗🤗🤗
Stella’s Barbounia
Borlotti Beans with Tomato Sauce
- 1 kg fresh borlotti beans, (shelled and rinsed )
- ½-⅔ cup extra virgin olive oil ((EVOO))
- 1 large brown onion, (diced)
- ½ cracked black pepper
- 200 g canned diced tomatoes
- 1 tsp salt
- 1 cup water
- More water as required during cooking
Preparing the barbounia
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Heat the EVOO and onions on medium-high heat till the onions are slightly golden
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Add the tomatoes and cook through for a few minutes
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Add the salt, borlotti beans and the water
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Bring to a boil and cook until most/all of the water has cooked off
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Check beans to see if they are “al dente”
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If they are undercooked, add another half cup of water and continue cooking till the water has reduced once more
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Check the beans again and serve if ready
Serving the barbounia
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Serve with feta or yoghurt and crusty bread as a meal, or as a side to your meat dishes
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Kali Orexi!