Kuru Börülce (Black-eyed Bean Salad) is a traditional Northern Cypriot recipe for a classic salad of black-eyed beans, chards and courgette in a seasoned lemon juice and olive oil dressing. The full recipe is presented here and I hope you enjoy this classic Northern Cypriot version of: Black-eyed Bean Salad (Kuru Börülce).
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Kuru börülce is a dish of black-eyed beans traditionally cooked with pazı (chard), and kabak (courgette/squash), however you can use spinach, or any other form of zesty spring greens available at home. The dish is dressed with lots of lemon and olive oil, and makes the perfect summer salad or winter side salad to have with the main course. It can most certainly be enjoyed as a main meal as well. Served up with condiments of your choice (I’d recommend anything pickled, raw onion, olives and tomatoes) and hot bread to soak up all the lovely lemon and olive oil juices.
Ingredients:
200–300g dried black-eyed beans
1 bunch of chard
1 courgette
2 lemons (juice only)
250ml olive oil
salt and freshly-ground black pepper, to taste
Optional ingredients:
tomatoes, olives, parsley, beetroot, green chilli pepper
Method:
Wash and pick over the black-eyed beans. Place in a large bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the beans, transfer to a saucepan cover with water by at least 5cm over the top of the beans and bring to a rapid boil.
Boil rapidly for 15 minutes, skimming the surface of the water as you cook.
After this time, drain the beans, return to the pan and cover with fresh water. Bring back to a boil, reduce to a simmer and continue cooking for 45 minutes more, or until the beans are thoroughly tender.
Add the chard and courgette along with any additional herbs or greens you want to use 15 minutes before the beans are due to be ready.
Once cooked strain the liquid from the beans. Chop the chard and courgette then mix with the beans and transfer to a jar.
In a jug, whisk the dressing ingredients: lemon juice, olive oil, salt and black pepper. Whisk to combine then pour over the beans and toss to combine.
If desired you can also mix in chopped tomatoes, olives, parsley, cooked beetroot and green chilli. This bean salad can be served hot or cold.
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