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 […]


Continue reading about Fassolia Ηantres Giahni or Barbounofassoula (Stewed Borlotti Beans)

Ivy on April 1st, 2011

  Fassolada is considered to be the national dish of the Greeks because the Greeks survived those poor years eating dried legumes and vegetables.   Meat was eaten rarely and only on special occasions.  Even until early sixties,  meat was eaten only on Sundays but after a few decades of prosperity we are back to “psorokostena” […]


Continue reading about Psorokostena and Fassolada sti Gastra

Ivy on June 3rd, 2008

I really loved the last pesto I made recently with fresh cardamom and rocket and as I had some leftover, I did not want any to be wasted. As I already said in other posts, I am using the word leftover a lot lately. I try and cook dried legumes as often as I can […]


Continue reading about Beans al Pesto

Ivy on January 7th, 2008

  Beans are considered to be the national food of the Greeks. I do not know the story behind this, maybe it is because they used to eat them a lot, but according to food historians, fassolia and fassolada has been around since ancient Greek times. However, years back they used to call beans “the […]


Continue reading about Fassolia Piaz (Greek White Beans Salad)

Ivy on November 23rd, 2007

  From all the dried legumes, fassolia (beans) are my favourite.  Fassolada (or fassoulada, as the peasants call it), is  a hearty navy beans stew, or soup if you like  and is considered to be the national food of the Greeks. In this stew (or soup) a few vegetables, such as carrots, potato, onion, garlic and […]


Continue reading about Fassolada (Greek Beans Stew)

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