Stewed white beans

Yield: 6 Servings

Measure Ingredient
2 tablespoons Safflower oil
1 cup Minced onions
½ cup Minced celery
1 \N 14 oz. can crushed tomatoes
3 tablespoons Light brown sugar
1 teaspoon Paprika
1 teaspoon Dried summer savory
2 \N Bay leaves
2¼ cup cups canned or cooked navy beans (up to 2-1/2)
\N \N Salt
\N \N Freshly ground pepper

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)

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