Louvi, as we call it in Cyprus, is black eyed beans. In Greece they are called fassolia mavrommatika (louvi xero) and louvi fresko, when it is still green, is called ambelofassoula in Greece.
Louvi fresko can be eaten as a main dish but also as a salad to accompany other dishes.
Louvi xero can be eaten as a stew with chard but also as a salad.
Fresh Louvi with Kolokoui (a special variety of marrow)
Dried legumes are among the most nutritious foods available, because they are a good source of protein and can be a healthy substitute for meat, (which of course, has more fat and cholesterol than dried legumes).
Now that I am strictly following the Mediterranean Diet, I make it a point to prepare and serve dried legumes, at least once a week. I am steadily losing about 1 kilo a week and that is a great achievement for me.
Black eyed beans is considered nutritious with a protein content of about 23%, fat content of 1.3%, fiber of 1.8%, carbohydate content of 67% and water content of 8-9%. As in most legumes, the amino acid profile complements cereal grains. It also contains nictinic acids, vitamins A, B1, B2 and C; and is an excellent source of calcium and folate.
The properties of Chard are so many that I will have to write all day. They are rich in vitamins Κ, Α, C, Ε. They are also rich in magnesium, potassium, iron, fiber and if you would like to learn more, please read the link provided to learn aboutl its other properties. Matched with the black eyed beans, olive oil and all the other ingredients contained in this dish you can understand how healthy and nutritious this is.
My mother used to cook Louvi me Lahana and to be frank I did not like it very much. I am not sure exactly how she cooked it but I am sure that she did not saute the onion and she definitely did not add garlic. She probably just boiled the beans with the chard and when serving we added olive oil and lemon juice.
I am sending this recipe to Tobias, of Tobias Cooks for his 8th Mediterranean Cooking Event: Cyprus.
Louvi me Lahana (Black eyed Beans with Chard), recipe by Ivy
Preparation time:15 minutes
Cooking time:1 hour (including preparatory steps)
250 grams black eyed beans
1 bunch of silverbeet or chard (about 3 cups)
1 medium onion, finely chopped
- 1 spring onion, finely chopped
- 1clove garlic, finely chopped
- 1/4 cup olive oil
- 2 – 3 tablespoons parsley, finely chopped
- 1 tablespoon, dill or fennel fronds
- Salt (with moderation) and freshly ground black pepper
1/3 cup lemon Juice
- 4 cups water
- Put blackeyed beans in a pot with water and boil for 15 minutes and drain.
Meantime, wash and cut silverbeet in smaller pieces.
- Sauté the onion and garlic with olive oil and then add silverbeet and stir.
- Add the beans and season with salt and pepper. Add lemon juice and water to cover all ingredients.
- Bring to boil, reduce heat and cook on low heat until the beans are soft.
Serve with a drizzle of olive oil and lemon juice (optional).
For those of you reading my blog for the first time, you may find out about The Mediterranean Diet and find more Healthy Recipes here but also in my Cookbook More than a Greek Salad, which is more than a cookbook, as in there you will find all you need to know about the Mediterranean Diet, plus 250 healthy Greek recipes, as well as a selection of recipes with with their calories to choose from, in order to program your diet plan.
In many countries, louvi xero (dried black eyed peas) must be soaked in water overnight. Follow the instructions on the package. In Cyprus and Greece this is not necessary.
Black eyed Peas Salad with Avocado
Preparation time: 15 minutes
Cooking time: 30 – 45 minutes
- 200 grams black eyed peas
- 1 large tomato, cut into small pieces
- Parsley, finely chopped
- 1 medium onion, cut into thin slices
- 1 ripe avocado
- Freshly ground black pepper
- Extra Virgin Olive oil
- Lemon juice
- Soak black eyed peas in water, if necessary.
- Add water to cover beans and bring to a boil. After 10 minutes the water will become dark, so after changing it with fresh water, bring to boil again, add salt and cook until soft, for about half an hour.
- Drain and set aside until they are cold and refrigerate.
- Mix with all the remaining ingredients and serve as a main dish.
The traditional Cypriot recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste! available on all Amazon stores.
Kopiaste and Kali Orexi!