Lubia salad with tomatoes, onions and spearmint for Rosh Hashanah
A contemporary variation of the bean, based on ancient symbols and traditional foods believed to bring blessings for the Jewish New Year.
1 cup dried lubia beans, soaked in water for 12 hours
1/2 kg. fresh lubia, well rinsed
1/4 kg. broad Turkish beans
1 cup Tamar cherry tomatoes
1/2 hot red pepper sliced into rings
1 cup white onion, finely chopped
1 cup spearmint leaves
6 chopped garlic cloves
1/2 cup lemon juice
1/2 cup olive oil
salt and black pepper
Place the dried lubia in a pot, add olive oil, a little salt for cooking, and water to cover, plus about 1 centimeter. Cook for 1 1/2 hours, until the lubia softens. Strain and set aside. Scald the fresh lubia for two minutes in boiling salted water. Remove, strain and transfer immediately to a bowl filled with ice water. Cut the Turkish beans into long strips without cooking them. Cut the cherry tomatoes into quarters. Transfer the three types of beans to a bowl with the remaining ingredients. Mix well and serve.