Recipe - Israeli Refried Beans

1 cn Ful
1 Pickled hot peppers (up to
2)
1 tablespoon Juice from the pickled hot
peppers (up to 2)
1 md Tomato

(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 34
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 JEWISHFOOD digest V96 #74

Date: Sun, 10 Nov 1996 22:28:53 +0200 (IST)

From: David Barnett davidb@techunix.technion.ac.il