This Cypriot dish is excellent as a substantial salad or as a main course, but be lavish with some aromatic olive oil and fresh lemon juice for authenticity. These are touches of glorification in this otherwise humble dish, which can be served hot or at room temperature. Black-eyed beans do not need soaking and cook quickly.
- 250 gr (8 oz) black-eyed beans -picked clean and washed
- 2 tablespoons lemon juice
- 375 gr (12 oz) courgettes (zucchini)
For the dressing:
At least 3 tablespoons olive oil per person
1 lemon -quartered
Salt and black pepper
- In a medium saucepan, cover the beans with water, boil for three minutes and drain, discarding the water. Cover with fresh water, add the 2 tablespoons lemon juice (to prevent their discolouring during cooking) and salt. Cover and simmer for 25 minutes.
- Cut the courgettes in 5 cm (2-inch) pieces and then quarter them lengthways. Add them to the pan and cook for 5-7 more minutes. Do not strain.
- Serve in individual soup plates, allowing 2-3 pieces of courgette per person with some of the cooking liquid as well; pour plenty of olive oil on top, season and offer the lemon quarters to be squeezed according to individual preferences. (Do suggest, though, that the more lemon juice the better!).