| 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”