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Lubiya
- Serves
Four
- Difficulty
Easy
Published 2016
This Sephardic Israeli soup of black-eyed beans and turmeric-tinted tomato broth is flavoured with tangy lemon and speckled with chopped fresh coriander. It is ideal for serving at parties – simply multiply the quantities as required. In Egypt, black-eyed bean soup was served at Rosh Hashanah as a symbol of fertility for the New Year.
Ingredients
175 g 6 oz 175 cup 15
Method
- Put the beans in a pan, cover with cold water, bring to the boil, then cook for 5 minutes. Remove from the heat, cover and leave to stand for 2 hours. Drain the beans, return to the pan, cover with fresh cold water, then simmer for 35–40 minutes, or until the beans are tender. Drain and set aside.
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