| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried white or brown beans |
| 2 |
|
Tabls Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 2 |
|
Tabls oil. |
| 2 |
|
Tabls flour |
| 2 |
|
Tabls brown sugar; (if you like it more sweet add another spoon) |
| 1/8 |
|
Salt |
INSTRUCTIONS
ST STEP
ND STEP
Robbe Fasolies are Brown beans.
Source : From my mother with love & more. My Mother.
Soak over night in water.they day after. Drain, wash, Put in a saucepan
fill water and a little more to cover beans. Bring to a boil. Take off
fire,and add 1 teasp Baking Soda. Leave for 30 minutes to soak. Drain and
wash again and then transfer back to saucepan cover beans with fresh water
to cover and at least 4 more cups of water. Cook beans till very soft with;
Sugar, Salt and Bay leaf.
Drain beans, but leave 2-3 cups of the cooked beans water for later use.
2nd step: to make the Roux.
In the saucepan heat the oil .Add flour and sugar and salt, mix all the
time. Add 2 cups of the water, mix very well. If the Roux is too thick add
little by little more of the water. It should not be too thick.
Put back the beans and simmer on the smallest heat for about 10 minutes.
In the food processor put half of the amount and ground it .Transfer back
to saucepan mix till well blended.
Put in a serving dish . Cover and keep in refrigerator. you serve and eat
it cold .
I just love it.
Posted to JEWISH-FOOD digest V97 #314 by Zvi&Rina perry
<pzvi@netvision.net.il> on
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