Jewish Cooking Corner

From the desk of Jean Graubart, Jewish Living and Learning Director

Tisha B’av, the ninth of Av (this year falling on August 9), commemorates the fall of the First and Second Temples in Jerusalem. Beginning the first day of Av (this year falling on August 1), through the end of Tisha B’av, a fast day, many people eat only vegetarian and dairy foods.

Bean Salad with Eggs and Onions

Bean Salad with Eggs and Onions is often found on a Sephardic table.

2 hard boiled eggs, quartered
2 cups dried white beans
1 teaspoon salt
5 tablespoons extra virgin olive oil
1/2 cup white wine vinegar
freshly ground pepper
2 onions sliced very thin
5 tablespoons chopped fresh flat leaf parsley
2 chopped tomatoes
1 chopped green pepper
sumac and fresh mint, chopped
juice of 1 lemon, optional

Prepare the hard boiled eggs, “huevos haminados” by boiling the eggs with water, a layer of onion skins on the bottom, 1/2 cup olive oil and salt and pepper. After they are boiling, turn the flame down to low, cover the pan tightly and simmer for 6 hours. Pick over the beans and rinse well. Soak overnight in water. Drain beans and put into saucepan with water to cover and boil. Cover, reduce heat to low, and simmer until tender 45-60 minutes. Add 1/2 teaspoon salt. Drain cooked beans and transfer to a bowl or deep platter. Mix olive oil, vinegar, salt and pepper. Stir most of this dressing on the warm beans and toss well. Slice onions, mix with chopped parsley, and add teh remaining dressing. Mix in the chopped tomatoes and peppers and place around the beans. Sprinkle with sumac and chopped fresh mint (sumac is available in middle-eastern markets). As an option add lemon juice on top. Enjoy.

Reprinted from Center in the City July/August 2008

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