Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

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.


  • 175 g/6 oz/175 cup black-eyed beans (peas)
  • 15


  1. 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.