Tuesday, 26 July 2011

Cypriot black eyed bean recipes

Dried black eyed beans have long been a traditional favourite in Cyprus. Beans are usually harvested fresh between August and October or are left to dry in their pods before podding and storage for use throughout the year. The following two recipes can either be made using fresh or dried beans. The only difference is that the fresh beans will cook a lot quicker.  Black eyed beans are  high in protein, with a content of about 25%, but are also an excellent source of vitamins A, B1, B2, C and also contain calcium and folate.

Recipe One Ingredients - 250g of black eyed beans, a bunch of spinach, 1 medium onion, olive oil, freshly squeezed lemon juice and salt and pepper to taste.

(1) Boil the black eyed beans for 15 minutes
(2) Chop the onion and spinach finely and fry in olive oil
(3) Drain the black eyed beans and add to the spinach and onion mixture
(4) Just cover with water, bring back to the boil and cook over a low heat until the beans are tender
(5)  Add salt and pepper to taste

Serve with an olive oil and lemon juice dressing. Also adding finely chopped tomatoes, cucumber and spring onions before serving.

Recipe Two Ingredients - 250g of black eyed beans, a bunch of spinach, a medium sized onion, 4-5 fresh tomatoes, tomato paste, olive oil and salt and pepper to taste. 

(1) Boil the black eyed beans for about ten minutes and drain
(2) Chop the onion and spinach finely and fry in olive oil until tender
(3) Add the black eyed beans, finely chopped tomatoes and tomato paste
(4) Just cover with water, bring back to the boil and simmer until the beans are tender
(5) Add salt and pepper to taste

Serve hot with fresh bread

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