Cypriot black-eyed peas with parsley and lemon

Ingredients

For 1 serving

• Black-eyed peas70 g
• Extra virgin olive oil2 teaspoons
• Red onion30 g
• Parsley10 g
• Lemon juiceto taste
• Saltto taste

Method

1. Rinse the black-eyed beans in a sieve and pick out any small stones; these beans don't need soaking.
2. Put them in a pan covered with plenty of cold water, bring to the boil over medium heat and skim off the foam.
3. Turn the heat to medium-low and cook for 35–40 minutes without salt, until tender but still whole; add salt only in the last 5 minutes.
4. Meanwhile peel the red onion and slice it thinly; wash, dry and chop the parsley.
5. Drain the beans and let them cool for 5 minutes in a bowl.
6. Dress them while still warm with the olive oil, lemon juice, salt, onion and parsley, stirring gently: they absorb the dressing better this way.