| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Israeli | 2 | Servings | ||
INGREDIENTS
| 1 | cn | Ful |
| 1 | Pickled hot peppers (up to 2) | |
| 1 | tb | Juice from the pickled hot peppers (up to 2) |
| 1 | md | Tomato |
INSTRUCTIONS
(by Ariella Jopling) I've learned to compromise with things since I've been in Israel. Since every time I want a dish of refried beans I don't want to take the 3-4 hours to make the real thing, I've found a substitute. Open, rinse and drain a can of ful. Warm up on stove top. When they begin to get warm, mash them (as they cook), with a fork. They will be more dry than they are suppose to be, and I personally think they need zest, so I add both the chopped up hot peppers and some of their juice to add in this. I have found that these are an amazingly good. Posted to JEWISH-FOOD digest V96 #74 Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST) From: David Barnett <davidb@techunix.technion.ac.il>
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”