Yield: 6 Servings
|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||Dried summer savory|
|2 \N||Bay leaves|
|2¼ cup||cups canned or cooked navy beans (up to 2-1/2)|
|\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)