My Family's Greek, Vegan Black Eyed Peas/ Beans Recipe (Louvi) - Honest Mum recipe

 

black eyed beans dish

I grew up eating this naturally vegan black eyed beans/ peas dish regularly and have fond memories of my Grandma Annetta making it for me in her sunny kitchen in Manchester, often popping in a boiled potato or chopped courgette to make it more substantial with crusty bread on the side to mop up the juices with.

My Mum adapted the recipe adding long green beans or other times we’d enjoy it with just lightly boiled cabbage and Kalamata black olives.

Great food doesn’t need to be complicated.

black eyed peas dish

This dish can be enjoyed as a warm side salad or as a filling main course (in a larger portion) which is how I like it which believe me, fill you all day with their healthy mix of complex carbs and protein.

My favourite way to eat this dish is with adorned with tangy chopped spring onion, a ripe diced tomato, olives (green and black), lashings of olive oil, lemon and seasoning with a hunky chunk of bread on the side please (pitta bread works a treat with this too). It’s my go-to vegan meal every single time and I literally can’t wait for you all to try it.

Greek vegan black eyed peas dish

You can use tinned beans or dry beans. Tinned are quick and easy and don’t take long to heat up so as a busy mum on the go, they are the ones I use (my Mum will always go for dry though).

Ingredients:

  • 1-2 tins of black eyed beans (I like to make a big patch)
  • 1 small organic Savoy cabbage
  • Extra Virgin Olive Oil (I like lots on mine)
  • A lemon, halved
  • Freshly ground pepper and sea salt
  • Fresh sprig of parsley
  • Olives, chopped red/ spring onion, diced tomato (whatever you fancy)

Method:

Bring the black eyed beans to the boil in a medium pot. Boil and remove the scum that will rise to the top. I like to rinse and reboil but it’s not necessary. Lightly boil the cabbage in another pan until soft and you can cut through a cooked one easily. If you are boiling a potato, do this first as it takes longer to cook.

Drain and plate up. Drizzle in lots of olive oil, squeeze the fresh lemon juice over and season. Add the parsley for a refreshing bite.

Add any garnishing you fancy.

Delicious, healthy and filling? What more could you want? My kids love this dish too.

Greek vegan recipe

 

 

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