Louvi me to Kolokoui – Black eyed beans with Courgette (Λουβί με το Κολοκούι)

This simple, nourishing dish has fed generations across Cyprus and beyond. Versions of it appear across the Mediterranean and Middle East – like fasolada in Greece, ful/fava in Egypt, or warm legume salads in rural Italy. But in Cyprus, this version is called louvi me kolokoui, and it’s all about using what’s fresh and seasonal. Soft-cooked white beans are tossed with courgette or wild greens like chicory or silverbeet and dressed with nothing but lemon, olive oil and salt. It’s humble, hearty, and especially delicious with a chunk of koulouri daktylia to mop up all the goodness.

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Servings: 4

Course: Dinner, Main Course, Mezze

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method

Ingredients

1 mug dry black-eyed beans or similar check for stones, washed well, drained
½ lemon
3 small courgettes or 3 handfuls of greens like marrow leaves, chicory, silverbeet, or endive
extra virgin olive oil to dress
juice of 1 lemon or more, to taste
salt to taste
chopped fresh parsley to garnish
slices of brown or spring onion for serving
koulouri daktylia for serving

Method

Place the beans in a large pot, cover with water, and soak overnight.
The next day, drain and rinse the beans. Refill the pot with fresh water and add half a lemon, both squeezed and dropped in. Bring to a boil, skimming off any foam. Boil for 20 minutes or so.
Drain and rinse the beans again. Refill with fresh water and simmer until the beans are tender and can be easily pressed between your fingers.
Add your courgettes or greens to the pot and cook for a few more minutes until tender or filtered.
Drain and serve warm or at room temperature, dressed with lots of olive oil, lemon juice, salt and a generous sprinkle of chopped parsley.
Best eaten with crusty koulouri daktylia bread on the side.