Louvi: A Simple Cypriot Recipe for a Delicious Vegan Lunch

You do not always need a long list of ingredients to bring a little of Cyprus into your kitchen. Sometimes, a pot of beans, a handful of greens and a generous squeeze of lemon are enough.

Louvi is exactly that kind of meal. Made with black-eyed beans, leafy greens and, optionally, courgettes, it is simple, satisfying and finished with olive oil and fresh lemon juice. Serve it with some good bread, and you have a lovely lunch with very little fuss.

What Is Louvi?

Louvi – pronounced roughly “loo-vee” – is the Cypriot name for black-eyed beans, which are also known as black-eyed peas.

In this recipe, they are cooked with Swiss chard, known locally as lahana. Fresh spinach makes a useful alternative if you cannot find chard, although its leaves cook more quickly.

The dish is naturally vegan when prepared with the ingredients below. It is an easy way to enjoy the simpler side of Cypriot cooking at home.

Ingredients

• 3 cups dried black-eyed beans
• 1 large bunch Swiss chard, or fresh spinach
• 3 large courgettes, cut into thick slices approximately 2–3 cm wide — optional
• Fresh lemon juice, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
• Freshly ground black pepper – optional
• Finely chopped onion, to serve – optional

How to Make Louvi

1. Soak the beans

Place the dried black-eyed beans in a large bowl and cover generously with cold water. Leave to soak for at least eight hours, or overnight.

Drain and discard the soaking water.

2. Bring to the boil

Put the beans in a large saucepan, cover with fresh water, and bring to the boil. Cook briefly, then drain.

3. Cook in fresh water

Return the beans to the saucepan and cover with fresh water again. Bring to the boil, then reduce the heat and simmer until they are partially cooked.

Keep an eye on the water level and add more if needed.

4. Add the courgettes

If using courgettes, add the thick slices to the saucepan and continue simmering.

5. Prepare the greens

Wash the Swiss chard thoroughly. Separate any thick stalks from the leaves and chop them into smaller pieces.

Add the stalks first, allowing them time to soften, then add the roughly chopped leaves.

If using spinach instead, add it towards the end of cooking, as it wilts much faster.

6. Cook until tender

Continue simmering gently until the beans are tender and the vegetables are cooked through. Cooking time will vary depending on the beans, so taste a few rather than relying only on the clock.

Drain well.

7. Dress and serve

Spoon the louvi onto plates and finish with extra virgin olive oil, freshly squeezed lemon juice and salt to taste.

Add black pepper and a little finely chopped onion if you like.

What to Serve with Louvi

For a vegan lunch, serve louvi with crusty bread, olives and a simple tomato and cucumber salad.

You can also serve it with tinned tuna, as suggested in the original recipe. This makes a different version of the meal, but it is no longer vegan.

Put extra lemon wedges and olive oil on the table so everyone can dress their own portion.

The Finishing Touch Makes the Difference

The beans and vegetables provide the substance, but the lemon juice and olive oil bring everything together.

Dress the louvi once it is on the plate, then taste before adding more. A little extra lemon gives it brightness, while the olive oil adds richness.

It is an uncomplicated dish, and that is part of its appeal: a few everyday ingredients, gently cooked, with plenty of flavour in the final spoonful.