Stewed white beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Safflower oil |
| 1 | cup | Minced onions |
| ½ | cup | Minced celery |
| 1 | 14 oz. can crushed tomatoes | |
| 3 | tablespoons | Light brown sugar |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Dried summer savory |
| 2 | Bay leaves | |
| 2¼ | cup | cups canned or cooked navy beans (up to 2-1/2) |
| Salt | ||
| Freshly ground pepper | ||
Directions
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@... (Barbara Leass)