Λούβι με Λάχανα
Λούβι με Λάχανα (LOO-vee meh LAH-hah-nah)
Black-Eyed Beans with Chard
A humble, nourishing dish of black-eyed beans simmered with fresh chard, finished with abundant olive oil and a squeeze of lemon — Cypriot home cooking at its purest.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: olive oil drizzle, lemon wedges
Accompaniments: olives, crusty bread
Instructions
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1
Drain soaked beans and place in a large pot with fresh water. Boil for 30-35 minutes until almost tender.
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2
Add chopped chard and diced onion to the pot. Cook for another 15 minutes until beans are fully soft and chard is wilted.
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3
Drain most of the water, leaving a little broth.
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4
Stir in olive oil, lemon juice, salt, and pepper.
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5
Serve warm or at room temperature, with extra olive oil drizzled on top.
Did You Know?
This is considered the most everyday Cypriot dish — families eat it at least once a week, and it costs almost nothing to prepare.
Chef's Notes
Equipment Tips
- large pot
- colander
Garnishing
olive oil drizzle, lemon wedges
Accompaniments
olives, crusty bread
The Story Behind Λούβι με Λάχανα
Louvi me lahana represents the peasant cooking traditions that sustained Cypriot villagers for centuries. Black-eyed beans were one of the island's most reliable crops, and the combination with foraged greens, olive oil, and lemon is the foundation of the Cypriot diet.
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