This is a recipe from last summer and I’ve been wanting to post it for a long time but I wasn’t sure of the name of these beans in English.
In Greek these are called barbounofassoula or hantres (which means beads). When these are fresh and green they are called fassolia barbounia (runner beans) Phaseolous Coccineus which are a hybrid of Phaseolous Vulgaris (the common bean) and when they are ripe their pods become beige and red and inside the beans are off-white with red markings. However, when cooked they loose this lovely colour.
After asking for help on Facebook, I found out that they are called Cranberry Beans or Borlotti beans.
According to Wikipedia, cranberry beans originated in Colombia as the cargamanto. The bean is a medium-large, tan or hazelnut-colored bean, splashed with red/black to magenta streaks. A new cranberry bean variety, Crimson, is light tan and speckled maroon, and is also resistant to viruses and has a high yield.
Crimson is a new cranberry dry bean.
Borlotti beans, also known as Roman beans or romano beans (not to be confused with Italian flat beans, a green bean also called «romano bean»), are a variety of cranberry bean bred in Italy to have a thicker skin. It is very popular in Italian, Portuguese and Greek cuisine.
Pinto beans look the same as cranberry and borlotti beans, but differ in taste.
They say a picture is worth a thousand words, so here is a picture of the beans for you to have your own conclusions.
I am still continuing my diet and I am now minus 13 kilos. This is one of the dishes I enjoy as they are delicious, with a meatier texture than common beans and a good source of protein and fibre (see Borlotti.com).
Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans), recipe by Ivy
Preparation time: 1 hour
Cooking time: 45 – 60 minutes
1 kilo shelled borlotti or cranberry beans (about 2 kilos with their shell on)
300 grams of ampelofassoula (fresh black eyed beans) (optional)
1 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 – 4 green onions, finely chopped
1 / 3 cup olive oil
Freshly ground pepper
½ cup parsley, finely chopped
4 ripe tomatoes, pureed in blender together with 1 tbsp tomato paste
Vegetable stock or water
Sauté the onions and garlic until translucent and add the green beans (ampelofassoula) and mix them for a few minutes.
Add the barbounofasoula (borlotti beans) and mix well.
Add the tomatoes, salt and pepper and vegetable stock or water to cover beans.
Bring to a boil, lower heat and close with the lid. Simmer for about an hour.
Shortly before turning off the heat, add the parsley and cook for another 2 to 3 minutes.
The remaining family ate them with feta cheese or Marides tiganites (fried picarel).
Note: You can skip ampelofassoula if you can’t get any.
Kopiaste and Kali Orexi!