| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Safflower oil |
| 1 |
c |
Minced onions |
| 1/2 |
c |
Minced celery |
| 1 |
|
14 oz. can crushed tomatoes |
| 3 |
tb |
Light brown sugar |
| 1 |
ts |
Paprika |
| 1 |
ts |
Dried summer savory |
| 2 |
|
Bay leaves |
| 2 1/4 |
c |
cups canned or cooked navy beans (up to 2-1/2) |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
These are from <<Vegetarian Celebrations> by Nava Atlas and are more
<generic Sephardic recipes that the author feels go well with latkes than
chanukah recipes per se. I haven't tried the eggplant, but I like the beans
& her version of Israeli Salad is pretty standard.
Small white beans cooked in a savory sauce is a common Sephardic dish.
served year round for holidays and everyday meals alike.
Heat the oil in a deep heavy saucepan. Add the onion and celery; saute over
moderate heat until they are golden. Stir in the crushed tomatoes, sugar &
seasonings. Bring to a simmer, then stir in the beans. Add a pinch of salt
and a grinding of pepper. Simmer, covered, over very low heat, for 45
minutes. Taste to adjust seasonings & serve hot.
Posted to JEWISH-FOOD digest V96 #79
Date: Sun, 17 Nov 96 10:24:07 CST
From: bgl@leass.PCC.COM (Barbara Leass)
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”