My grandparents used to live in a white stone built house just on the outskirts of Nicosia. In the garden were pomegranate, orange and lemon trees, with red roses and other flowers in the front. They kept chickens and pigeons, which my Nene would chop their heads off, pluck and cook them for us to eat.
My Nene used to have a small kitchen, and it was the busiest room in the house! As a child I remember sitting at the small table eating whatever she had cooked for us ❤️
One of those dishes was kuru fasulye (white bean stew). This was always eaten with raw onion and chunks of bread to dip into the sauce. Eating raw onion with it might sound odd, but honestly, it’s the best combo!
This is also a great dish for vegetarians, as you can exclude the meat, and include carrots, potatoes etc. which many Cypriots do.
The day before: Soak dried white beans (cannellini) overnight in cold water.
400 gms of white beans
500 gms Lamb mince (optional)
1 finely diced onion
1 tin chopped tomatoes
1 tbls paprika/tomato paste
Salt & pepper to taste
Glug of olive oil
Drain and rinse the beans, put them back into the saucepan with enough water to cover. Bring to a boil, and then simmer for around 20-30 minutes, removing the froth at intervals. Check on the beans regularly for water level. You need to cook the beans until they are soft but not fully cooked.
Whilst that’s on the stove, add a glug of olive oil into a frying pan, and sauté the onions for 5-6 minutes, then add in the lamb mince and brown. Once browned, add the chopped tomatoes and paste, season to taste, and continue to fry together for a further 5-6 minutes.
Add to the beans saucepan and continue to cook together for c. 20 minutes until the beans are soft. Enjoy! 😋