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Fassoulia Beda (White Bean Stew)

beans, egyptian, jewish, sephardic, stews

----BEANS----
1 lb dried white haricot beans, rinsed w; ater, divided
----SAUCE----
4 tablespoon corn oil
1 medium (1 cup) onion, chopped
1/2 cup fresh or canned tomato sauce
2 cloves garlic,put thru press salt,; or to taste
1/2 teaspoon ground cuminseed 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

Yield: 6 servings

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