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Main course · Greek

Louvi me Lahana (Cypriot Black-Eyed Beans with Cabbage and Lemon)

35 min Serves 4 ~404 kcal/serving ~£3.60 (£0.90/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 800 g tinned black-eyed beans
  • 300 g white cabbage, finely shredded
  • 1 onion
  • 2 garlic cloves
  • 5 tbsp olive oil
  • 1 lemon
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
404 kcal
Protein
15.3 g
Carbohydrate
37.1 g
of which sugars
8.4 g
Fat
18.1 g
of which saturates
2.6 g
Fibre
14.5 g
Salt
1.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the onion and crush the garlic. Drain and rinse the black-eyed beans.

  2. 2

    Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic for 1 minute.

  3. 3

    Stir in the shredded cabbage and cook for 5 minutes until starting to wilt.

  4. 4

    Add the black-eyed beans and 150ml water, season well and simmer for 10 minutes until the cabbage is tender.

  5. 5

    Stir in the juice of the lemon and most of the chopped parsley.

  6. 6

    Scatter with the remaining parsley and serve warm.

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