Black-Eyed Beans

Black-eyed beans (louvi in Cypriot and Greek) occupy a special place in both Cypriot and Greek cooking traditions. In Cyprus, louvi me lahana — black-eyed bean and chard stew — is a weekly staple in traditional households, made simply with olive oil, lemon, and wild greens. In mainland Greece, mavromatika fasolia…Black-eyed beans (louvi in Cypriot and Greek) occupy a special place in both Cypriot and Greek cooking traditions. In Cyprus, louvi me lahana — black-eyed bean and chard stew — is a weekly staple in traditional households, made simply with olive oil, lemon, and wild greens. In mainland Greece, mavromatika fasolia (black-eyed beans) appear in salads dressed with olive oil and vinegar, in soups, and as a side dish with fried salt cod on the days of Orthodox religious fasting.Unlike many legumes that can be interchangeable, black-eyed beans have a distinctive earthy-sweet flavour and a slightly firmer texture that holds up…Read more