Louvi
Directions
- 1Fill a large pot with cold water and add the black eyed peas. Bring to a boil and cook for 15 minutes, then drain and set aside.
- 2Wash the potatoes well and cut into medium-sized pieces, about 3cm. Cut the courgette into similar-sized pieces.
- 3Finely slice the garlic and finely chop the onion.
- 4Heat a good glug of olive oil into the now empty pot on medium heat. Saute the onion with a pinch of salt for about 5 mins until softened, then add the garlic and sautee for another 1-2 mins, taking care not to let the onion or garlic crisp up.
- 5Add the beans back into the pot with the garlic and onions along with 2L of water and bring to a boil. Simmer for 30 mins, then add the potatoes and another 1/2L of water.
- 6Cook for another 10 mins, then add the courgettes and Swiss chard along with a good pinch of salt and cook for another 20 mins or until everything has softened.
- 7To serve, ladle into bowls and finish with lots of lemon juice, salt and pepper and a good drizzle of olive oil.
Ingredients
- 500 g dry black eyed peas
- 300 g Swiss chard, cavolo nero or similar dark leafy greens
- 300 g waxy potatoes
- 4 garlic cloves
- 0.5 large white onion
- 1 large courgette
- 2 lemons
- 1 glug olive oil
- 2.5 L water
- 1 pinch salt
- 1 pinch pepper
Equipment
large potsieveknifewooden spoonmeasuring jugcutting board
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