CYPRIOT BLACK-EYED BEANS (LOUVI) WITH GREENS AND SAUTÉED ONIONS AND OLIVES

Name: Cypriot Black-Eyed Beans (Louvi) with Greens and Sautéed Onions and Olives
Prep time: 30 min
Cuisine: Greek
Ingredients: 2 cups (260g) dried Cypriot black-eyed peas (louvi); 2 liters (8 cups) hot water; 4 cups (250g) Cypriot chard (or Swiss chard/beet greens), roughly chopped; ½ cup (115ml) olive oil; 1 cup (150g) dry onion, finely chopped; ½ cup (160g) black olives; ¼ cup (60ml) vinegar or lemon juice; 1 ½ teaspoons (12g) salt

2006. Reflecting back, in my home. It's late afternoon and my son Longinos is returning hungry from the after-school club. I serve him the chicken with vegetables I made, and he, crying, asks for his favorite louvi. Luckily, there were some leftovers from the previous day, so Longinos happily eats his legumes once again. Until he was 6, he never ate meat. In fact, when we visited friends, they would roast louvi (dried black-eyed peas) on the spit just for him. Usually, louvi is made with chard, wild greens (lapathia), and zucchini. But one time when we didn't have other vegetables at home, my husband Kypros added 'krabi' (a type of cabbage/greens), and the result, I assure you, was excellent.

CYPRIOT BLACK-EYED BEANS (LOUVI) WITH GREENS AND SAUTÉED ONIONS AND OLIVES

INGREDIENTS

METHOD

Gigantes (Giant) Beans with Wine Sausages

Lentils with Orzo Pasta and tomato

Baked Beans “Yiahni” (Tomato Stew Style)

Lentil Moujendra