Recipe - Stewed White Beans

2 tablespoon Safflower oil
1 cup Minced onions
One half cup Minced celery
1 14 oz. can crushed tomatoes
3 tablespoon Light brown sugar
1 teaspoon Paprika
1 teaspoon Dried summer savory
2 Bay leaves
2 One fourth cup cups canned or cooked
navy beans (up to 21/2)
Salt
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 JEWISHFOOD digest V96 #79

Date: Sun, 17 Nov 96 10:24:07 CST

From: bgl@leass.PCC.COM (Barbara Leass)