Whenever I go to Cyprus, there are a few, OK, quite a few, food items that I simply have to bring back with me, one of these being black eyed beans (peas) For some reason the ones available in Cyprus are larger and plumper than the ones available to us in the UK. I don’t eat black-eyed beans, have never really enjoyed them and probably never will, but other family members do, so that’s good enough for me and anyway they are a healthy and nutritious meal (Plenty of calcium, folate and vitamin A) when served with vegetables, extra-virgin olive oil and fresh lemon juice, which is the traditional Cypriot way of serving them.
This is hardly even a recipe, it’s so simple, so forgive me, but I am writing this blog based on the assumption that one day my daughters, daughters-in-law and other family members will ask ‘How do you make so-and-so?’ and I can simply direct them to this little blog, so here goes….
Black eyed beans with a random green vegetable!!
(Serves between 2-4)
** I usually use courgettes sliced into thick chunks or a bag of spinach, or a few handfuls of mange-tout..this time I used Brussels sprouts**
250-300g black-eyed beans/peas
I usually soak the peas from the night before which makes them easier to cook, however, if I’ve not had time, on the day, I soak them in boiling water for an hour or so, change the water and then cook them for about 5 minutes in the pressure cooker until about half-way cooked.
|(Note the reflection, lol)|
Add the veggies, a little salt and cook for another few minutes until both the vegetables and peas are tender and cooked through.
Serve in the traditional Cypriot way with plenty of Extra Virgin olive oil and fresh lemon juice.
My mother-in-law taught me to use any leftovers by frying a chopped onion in olive oil, adding to the leftovers, stirring until heated through, then add a tablespoon of red wine vinegar. This turns the leftovers into a different tasting meal, great for when there is a husband and ten children to be fed and not much money around…..