My Bethera, my Mother-in-law has long gone, but this recipe reminds me of her so much. As is the way with many beloved recipes that others have taught to us, it’s the giving of their time and knowledge and ultimately, their love 💕
My Mother-in-law had ten children, yes….10! My husband being the baby of the family, so the house was always full of children, grandchildren and towards the end of her life, great grandchildren. My bethera fed us all, never grudgingly, always enquiring ‘Pinate?’ ‘Are you hungry?’
From a bowl of her homemade boiled chicken (with a chicken from her yard) with homemade macaroni and grated halloumi, to trapezia ‘dinners’ outside with all of us gathered together. Even in her last few years, in her 80’s, she kept feeding us.
Anyway, back to the dish… I’ve never liked plain, boiled louvi (black eyed beans) in fact I’d say it’s my least favourite bean/pea ever. Many, many people love it though, so…
My mother-in-law, frugally feeding a large family taught me to make good use of the leftovers….
First of all, drain the leftover black eyed beans and veg.
Fry 2 chopped onions until golden, add the leftovers, ‘fry’ until piping hot, then add 1-2 tbsp (to your taste) of red wine vinegar.
Done.
It turns it into something completely delicious. Much more than the sum of its parts.
So, Thankyou to my Mother-in-law, for the recipes, the food, the chats and especially for all her help when the children were small and she used to look after them when we used to go over to Cyprus on holiday.
I remember her fondly, looking after my second son when he was small and we returned home to find him happy as Larry in an unused wooden box, stuffing his face with biscuits ❤️
Good times.
At Anna’s Kitchen Table 