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)