Ambelofasoula have an actual meaning of ‘vineyard beans’ as they are usually planted near vines. They are thin and long and are meant to be just blanched so as to retain their crispiness.
Ambelofasoula
Had them this summer while on holidays in Greece and when I got back I made a point to find and cook them and had them as a snack while watching football with friends. Some say that they are probably the most expensive of beans but for me they totally worth it!
If you are like myself and like veggies you can check more recipes here.
Serve with the salt and chili flakes sprinkled all over them.
Ambelofasoula
Servings: 8 People
Ingredients
- 750 grs Ambelofasoula , ends/tips cut
- 3 litres Water
- 1 teaspoon Chili flakes , crushed
- 1 teaspoon coarse Black Salt , infused with red wine (or normal coarse sea salt)
Instructions
- In a large pot on high heat bring water to a boil.
- Add the beans and once they start boiling cook/blanch for further 30 seconds.
- Immediately remove from heat to a bowl full of cold water and some ice cubes. Drain and place in a flat dish and allow to dry for an hour.
- Serve with the salt and chili flakes sprinkled all over them.
