Yield: 2 Servings
|1||Pickled hot peppers (up to 2)|
|1 tablespoon||Juice from the pickled hot peppers (up to 2)|
(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@...>