Friday, August 7, 2009

Louvia Mavromatika Me Lahana

(Black eyed Peas with Silverbeet)
This recipe is from Cyprus

2 cups black eyed peas
6 cups water
1 kg (2 lb) silverbeet (Swiss Chard)
2 cloves garlic,
/2 cup olive oil
juice of 1 lemon
lemon wedges for serving

1. Wash the dried beans well, place in a pan and cover with the 6 cups water. Bring to the boil, boil uncovered for 2 minutes and remove from heat. Cover pan and leave for 2 hours or until plump.
2. Return to heat and bring to a slow simmer. Simmer covered for 1 1/2 hours or until just tender
3. Wash silverbeet in severeal changes of water. Cut off stems and trim them. Cut stems in 1 cm (1/2 inch) pieces and add to beans with salt to taste. Cover and cokk for futher 10 minutes.
4. Shred silverbeet leaves coarsley and add to beans. Cover and cook for further 15 minutes or until beans and silverbeet are tender. Drain well and turn into a deep bowl.
5. Crush garlic with a little salt if used. Blend into olive oil with lemon juice and pour over hot vegetables. Toss well and serve with lemon wedges so that flavor may be adjusted to individual taste. Serve hot or warm.


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