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These beans are called barbounofassoula or hantres in Greek, 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.

Read More about Fassolia Hantres Giahni or Barbounofassoula (Stewed Borlotti Beans)

Xerotigana (pr. Ksae -roh -TEE – gha  – na), is a simple recipe, made with flour, baking powder, salt and water to make a thick batter and then fried.  They are served with sugar, honey or other syrups, such as leftover syrups from fruit presereves (glyka tou koutaliou) but can also be served with petimezi or haroupomelo.

Read More about Cypriot Xerotigana my way (fried yeasted dough)
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