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Title: Fassoulia Beda (White Bean Stew)
Categories: Stew Bean Jewish Israel Egypt
Yield: 6 Servings
| BEANS | ||
| 1 | lb | Dried white haricot beans, rinsed |
| 5 | c | -Water, divided |
| SAUCE | ||
| 4 | tb | Corn oil |
| 1 | md | (1 cup) onion, chopped |
| 1/2 | c | Fresh or canned tomato sauce |
| 2 | Cloves garlic,put thru press | |
| 1 | ts | -Salt, or to taste |
| 1/2 | ts | Ground cuminseed |
| 1/4 | ts | -Pepper |
Here a standard Egyptian formula converts dried large white beans into a vegetable stew. The beans are not soaked in water overnight (although they could be), but skins come off during cooking, giving stew a rougher texture. A lightly spiced tomato sauce adds flavor to beans.
1. In large pan, place beans and 3 c water and bring to a boil. Turn heat to low, half-cover pan, & simmer until the water is almost absorbed. In another pan or a kettle, bring remaining 2 c water to a boil, add boiling water to beans, and continue to simmer. The total cooking time to soft beans is abt 2 hrs. The stew will take on a creamy look and consistency.
2. TO MAKE SAUCE: In skillet, heat oil. Add onion and saute over low heat until golden. Add this to bean pan with the tomato sauce, garlic, salt, cuminseed, and pepper. Bring to a boil. Cover pan and simmer over low heat for 15 minutes. If liquid evaporates too quickly, add 1/2 cup more of boiling water and simmer for 5 minutes longer. Serve warm with rice.
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. D. Pileggi
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