This recipe is from Haaretz's archives.

Serves six.


2 tbsp. olive oil
1 onion, peeled and chopped
2 carrots, peeled and diced
3-4 ripe tomatoes, blanched for a few seconds in boiling water, peeled and chopped
250 gr. fresh lubia, trimmed, cut in slices about 4-cm. long
1 ltr. chicken stock
400 ml. (1 can ) coconut milk
salt and black pepper
2-3 tbsp. lime juice (or lemon juice )
chopped cilantro (optional)


Heat the oil in a pot; saute the onion and carrots for about 5 minutes. Add the tomatoes, lubia and the stock. Bring to a boil, cover and cook over low heat until the vegetables are cooked (approximately 15 minutes). Add the coconut milk; season with salt, pepper, lime juice and cilantro. Serve hot.