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Article by Rena
FRESH BLACK EYED BEANS - LOUVI FRESKO

As a child I remember watching my mother cook this dish and how we all usually ended up playing a part in the preparation process.


A big pile of the fresh black-eyed beans sitting in a tray on our veranda on a hot summer's day and everyone joining in to help shell the beans from the pods....if we wanted to eat by lunch time!


It's such loving memories that probably make it a favourite of mine and over the years I've stayed true to tradition and have gotten my own children and now grandchildren involved in the Louvi preparation process of laughter, story-telling and bonding.


Add to that the fact that's it's a very nutritious, high in protein, low in fat and a great source of vitamins, calcium and folate.


INGREDIENTS:

1 kg fresh black-eyed beans
1 medium size marrow (special variety for this dish)
2-3 un-waxed lemon wedges
salt
olive oil
lemon juice


PREPARATION:

Black Eyed Beans The pods that are rather yellowish are full of big beans and these are shelled to remove the beans while the pods are discarded. If the pods are green and tender, simply cut the ends,remove the strings from both the edges of the pod and cut into 3-4 equal pieces.

Wash and drain well. Put plenty of hot water in a pan and bring to a boil. Add salt and the beans. Simmer for 15 minutes and keep removing any  foam that forms on top. Drain and rinse under cold water. Rinse pan as well. Put beans back in clean pan and cover with hot water.

In the meantime wash and cut marrow 1/2 inch circles; remove seeds from the end part of the marrow and cut into small pieces. When water in pan is back to boil, add marrow and 2 -3 wedges of lemon with the skin on. This will keep the black-eyed beans nice green colour not turn black.

Simmer uncover for a further 20 minutes until marrow is soft.

Serve with olive oil and lemon juice, black or green olives and a nice tuna salad.



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