Greek Kastoria Butter Bean Salad (Gigantes Kastorias)

This is a salad recipe using what are called 'black' butter beans, which is traditional in Kastoria. Kastoria, in the north of Greece, is renowned for its beans and these particular butter beans, which are actually a very dark brown have a taste which is similar to the taste of chestnuts. The salad is very simple, though you need to soak the beans overnight. It is best served the following day, allowing the sald to absorb the vinegar and oil.

Don't worry if you can't find the 'black' Kastoria butter (or 'elephant') beans where you live, it can also be made with ordinary butter beans.

Ingredients

½ kg black butterbeans (soaked overnight)

1 large onion diced

1 red pepper diced

2 small red chillies chopped (optional)

1 cup chopped parsley

2 tbsp vinegar

120 ml olive oil

Salt and pepper to taste

Preparation

Boil the butterbeans and just before they come to the boil, skim off the foam at the top of the water.

Boil for 10 minutes and then throw away the water and drain the butter beans.

Put enough hot water back in the pan for the butter beans, bring the beans to the boil again and simmer for approx. 1½ hours, until they are tender.

Drain the beans.

Mix them in a salad bowl with the rest of the ingredients.

Leave overnight in the fridge and serve the following day.

Eat and Enjoy!

 

Greek Skaltsounia With Onions

 Skaltsounia (or Kaltsounia) are a speciality of Crete. The recipe here is with onions and cheese, but the most common savoury skaltsounia in Crete are made with Greek greens such as Kafkalithres or Mironia. As these are probably unavailable where you live, an alternative could be with spinach, spring onions and dill.


In the recipe below we have used the spirit Ouzo, but normally in Crete Raki or Tsikoudia is used. If you can get it, then do use it. Also, an alternative to Greek Anthotiro cheese is Riccotta.

Ingredients

For the Dough

1 kg all-purpose flour

100ml olive oil

60ml ouzo

1 egg

1 level tbsp salt

Tepid water – enough to make a pliable dough

For the Filling

4 large onions cut into fine slices

6 cherry tomatoes quartered

400g anthotiro cheese (or ricotta)

2 tbsp tomato puree

2 tbsp olive oil

1 tsp sugar

For the frying

300ml sunflower oil

Preparation

Put all the ingredients for the dough into a large bowl and slowly add the tepid water while you make a pliable dough. It should take approx. 400ml water.

Transfer the dough to a flat surface and knead well for about 10 minutes.

Divide the dough into 24 balls, cover them with cling film and set aside to rest for 1 hour.

Meanwhile, prepare the filling.

Put the oil into a frying pan and heat well.

Add the onions and stir continuously for 5-6 minutes, until they are slightly brown.

Add the sugar and keep stirring.

Add the tomatoes and puree and stir for another 3-4 minutes, until the liquid has been absorbed.

Set the mixture aside to cool.

Once it has cooled, mix in the cheese and add salt and pepper to taste.

On a floured surface roll out all the balls of dough into circles of approx. 13-14cm diameter.

Place the filling equally on the bottom half of each of the circles. Don’t go right to the edge, but leave the bottom lip free.

Fold the top half of the pastry circle over the filling, but without covering the bottom lip.

With your thumb and index finger fold the bottom lip over the top edge and press. Go all the way round folding and pressing. (see photo at top)

Heat the sunflower oil in a frying pan and fry the skaltsounia 4 at a time for approx. 2 minutes on each side.

Place on a large plate with kitchen paper to absorb the oil.

Ideally served warm.

Eat and Enjoy!

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