Stella’s Barbounia
Borlotti Beans with Tomato Sauce
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! 🤗🤗🤗
Ingredients
- 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
Method
- Preparing the barbounia
- Heat the EVOO and onions on medium-high heat till the onions are slightly golden
- Add the tomatoes and cook through for a few minutes
- Add the salt, borlotti beans and the water
- Bring to a boil and cook until most/all of the water has cooked off
- Check beans to see if they are “al dente”
- If they are undercooked, add another half cup of water and continue cooking till the water has reduced once more
- Check the beans again and serve if ready
- Serving the barbounia
- Serve with feta or yoghurt and crusty bread as a meal, or as a side to your meat dishes
- Kali Orexi!