Two Cypriot specialities are good olive oil and fresh lemons, then add beans and serve as a side-dish, or top with yogurt for a meatless meal.
Siyah fasulye ve pazı (Turkish)
Μαύρα φασόλια και chard (Greek)
/mávra fascia kai chard/
Serves 6
(about a cup/130 g each)
1 cup (455 g) dried black-eyed peas
3 Tbs. (45 ml) olive oil
1 medium chopped organic onion
2 chopped organic garlic clove
1 pound (455 g) organic Swiss chard, trimmed and coarsely chopped
3 cups (720 ml) organic vegetable or no-chicken broth
4 Tbs. (60 ml) organic lemon juice
optional:
- nutmeg
- ground pepper
- cilantro
- pinch of chiles
- 1 Tbs. (15 ml) organic honey
1. Place the peas in a bowl with 1 tsp. (2,5 g) sea salt, cover with cold water by 2-inch / 5 ml) and soak overnight.
2. Drain and rinse.
3. Transfer to a medium saucepan with 1/2 tsp. (2,5 g) sea salt. Cover with 4 cups (960 ml) water.
4. Bring to a boil over high heat.
5. Reduce heat to simmer and cook about 15 minutes, until they are tender. Drain.,
6. Heat 1 Tbs. (15 ml) oil in a skillet over medium heat.
7. Add onions and garlic, cook until softened, about 3 minutes.
8. Add chard, cook, stir, 2-3 minutes until slightly wilted.
9. Add the peas, broth and 2 Tbs. (30 ml) lemon juice and any optional ingredients.
10. Cook, stir, until peas are tender, about 20 minutes.
11. Serve warmed, drizzled with oil and lemon juice.
(a) Add yogurt if desired.
Καλή όρεξη
/kalí órexi/
Afiyet olsun
Bon appétit
