Stella’s Barbounia

Kali Orexi Sharing our Greek culinary heritage through video and stories. Barbounia Hero Landscape

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 

Course Appetizer, dinner, entree, grazing, lunch, Main Course, Side Dish
Cuisine Greek
Keyword borlotti beans, tomato


  • 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 

  1. Heat the EVOO and onions on medium-high heat till the onions are slightly golden 

  2. Add the tomatoes and cook through for a few minutes 

  3. Add the salt, borlotti beans and the water 

  4. Bring to a boil and cook until most/all of the water has cooked off 

  5. Check beans to see if they are “al dente” 

  6. If they are undercooked, add another half cup of water and continue cooking till the water has reduced once more 

  7. Check the beans again and serve if ready 

Serving the barbounia 

  1. Serve with feta or yoghurt and crusty bread as a meal, or as a side to your meat dishes 

  2. Kali Orexi! 

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