Title: Fajones (Beef & White Bean Stew)
Categories: Stew Israel Jewish Turkey Beef
Yield: 8 Servings

1	lb	Dried white beans
1	tb	Corn oil
2	lb	Boneless beef chuck, cut into 2-in pieces
2	md	(1 cup) onions, chopped
2	c	Water
2	ts	Paprika
1	ts	Salt, or to taste

Family techniques differ in preparing beans & meat. Some prefer to soak beans overnight before cooking. Others cook beans (w/o soaking) & meat together so beans retain shape. The combination is Turkish home cooking.

1. Rinse beans in hot water, drain, and set aside. Heat oil in a pan over low heat, add beef and onions, and stir-fry for 5 minutes.

2. Add water and bring to a boil. Add beans, paprika, and salt, cover pan, and cook slowly for about 1-1/2 hours, or until the beans and beef are soft. Add more water if liquid out too quickly.

This is a thick stew in which beans are cooked until soft but still retain their shapes. Serve warm. Serves 8 with other dishes.

VARIATION: You may use same amount of dried whole split peas or lentils instead of white beans. It is not necessary to soak either one overnight, just follow basic instructions.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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