May our rights and our hearts multiply: what do you make with fresh beans for Rosh Hashanah?

It is not by chance that the loviya arrived for Rosh Hashanah greetings, now you will also know what to do with it

Voila system!

Food

06/09/2022

Tuesday, 06 September 2022, 00:00 Updated: 00:12

• Share on Facebook

• Share on WhatsApp

• Share on Twitter

• Share by email

• Share in general

• Comments

  Comments

Fresh beans (Photo: Courtesy of Diana Restaurant)

The lovia bean, also known as rubia, is used as one of the Rosh Hashanah blessings: "May it be your will, O Lord our God and the God of our ancestors, that our rights and our hearts may

."

But it was not by chance that the lovia came to the holiday blessings, like the other vegetables that are blessed around the holiday table, the green bean variety, can be found in its fresh form this season of the year.

We recognize its dry form thanks to the black eye that adorns the beans themselves.

The fresh lovia is particularly rich in vitamin A, vitamin C, group B vitamins, as well as the important minerals potassium, magnesium and calcium and you can eat it as it is, fresh, brew or saute and even put it in the oven.

The stalk of the bean is longer, thinner and narrower than that of the green bean.

Its taste is sweeter than green beans and more reminiscent of the taste of white beans and it is also much less fibrous.

And the last and more familiar difference lies in that black eye that is on the bean itself.

In honor of the holiday, we were privileged to receive from the Diana restaurant in Nazareth, two recipes that pay tribute to the fresh beans - beans sautéed in olive oil, garlic and lemon and bean stew with tomatoes and onions.

There is no problem in the recipes to use what is available and even vary it - beans, green beans, and even okra.

Everything goes great in stews, salads, stir-fries or long cooking with meatballs and sauce around.

it is important to cut the bean on both sides before using it.

Beans in olive oil, garlic and lemon

Recipe by: Courtesy of Diana Restaurant, Walla System!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes total

• piece of cake

• 4 diners

• Mediterranean

• vegan

• Recipes for Rosh Hashanah

• fur

• Extras

• vegetables

• kosher

Beans with garlic and lemon (photo: courtesy of Diana Restaurant)

Ingredients

• • 500 grams of fresh luvia

  • 3 tablespoons of olive oil

  • 4 garlic cloves, halved

  • ½ freshly squeezed lemon juice

  • salt to taste

  • Ground black pepper to taste

• For the conversion table click here >

Preparation

How do you make loviya with olive oil, garlic and lemon?

• 1

  Clean the lovia:

  cut off the ends on both sides of each pod and cut what remains in half.

• 2

  Hulots:

  Boil a pot with water.

  When the water boils, add the beans and let it cook for a short time, 3-4 minutes and take it out.

• 3

  Sautéing:

  heat olive oil in a pan and sauté the beans in the hot oil for a few minutes, stirring occasionally, until it changes its color to phosphorescent green and begins to burn.

• 4 Add the garlic to the pan, the lemon juice and the spices and saute everything together for another 2-3 minutes and remove from the heat.

  The texture of the lovia should be soft, but bite-sized.

• 5 Taste, adjust seasoning as needed and serve.

Bean stew with tomatoes and onions

Recipe by: Courtesy of Diana Restaurant, Walla System!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 40 minutes in total

• Easy to prepare

• 4 diners

• Mediterranean

• vegetarian

• Recipes for Rosh Hashanah

• fur

• Extras

• vegetables

• kosher

Bean stew with tomatoes and onions from the Diana restaurant in Nazareth (photo: courtesy of the Diana restaurant)

Ingredients

• • 500 grams of fresh luvia

  • 3-4 ripe red tomatoes

  • 1 onion

  • ¼ cup olive oil

  • 1 flat teaspoon of bharte

  • salt to taste

  • ½ buckwheat

• For the conversion table click here >

Preparation

How do you make bean stew with tomatoes and onions?

• 1

  Clean the lovia:

  cut off the ends on both sides of each pod and cut what remains into three parts.

• 2

  Peel the tomatoes:

  Blanch the tomatoes in boiling water and peel them.

  Cut into small cubes..

• 3 Chop the onion into thin strips.

• 4

  Sautéing:

  heat olive oil in a pan and sauté the beans in the hot oil for a few minutes, stirring occasionally, until it changes its color to phosphorescent green and begins to burn.

  Take out the beans and set aside.

• 5 Add the onion to the pan and fry until it starts to turn golden.

  Add the chopped tomatoes, the bharte and the salt and mix.

  Cook over high heat for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and turn into a sauce.

• 6 Pour the water and mix.

  Allow the sauce to bubble and thicken for another 2-3 minutes.

• 7 Add the beans to the pot and mix gently.

  Cover and cook in the sauce for another 5-10 minutes until the texture is soft, but still has a bite.

More topping recipes

• Beef stew and fresh beans

• Green beans sauteed in tahini with chili

• Crunchy green beans

• Roasted sweet potatoes in Ceylon

• Onion antipasti

• Spinach stew in hot yogurt

• Kohlrabi chips

• Roasted cauliflower and mash bean salad

• Fresh noodle salad

• Lemon spinach

• Sautéed mushrooms with quinoa

• Beans in olive oil, garlic and lemon

• Cauldron of vegetables and freaks

• Whole roasted cabbage

• Food

• Recipes for Rosh Hashanah

• Salads for Rosh Hashanah

Tags

• recipe

• Libya

• green beans

• New Year

• Recipes for Rosh Hashanah