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Basic Jewish Cuisine

Basic Jewish Cuisine

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Published by Daniel Skulski
Basic jewish recipes collected from around the internet.
Basic jewish recipes collected from around the internet.

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Categories:Types, Recipes/Menus
Published by: Daniel Skulski on Jan 31, 2011
Copyright:Attribution Non-commercial


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A vegetarian bean stew with cinnamon and tomato.

Serves 6-8

l lb. (2 1/2 cups) dried cannelini or navy beans

3 tablespoons vegetable oil or olive oil

1 large onion, chopped (about 2 1/2 cups)

2 tablespoons minced garlic

one 6-oz. can tomato paste

one 14-oz. can diced tomatoes with juice

4 cups cold water or vegetable broth

1 tablespoon lightly packed brown sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/8 teaspoon black pepper

cooked rice

Cover the beans with cold water and remove any rocks, dirt, or other debris from the

surface of the water. Drain water and transfer to a 4-quart saucepan. Cover with

water, bring to a boil, reduce heat, and simmer vigorously until beans are just cooked

but not soft, about 45 minutes. Drain water and reserve beans.

Heat the oil in a heavy soup pot over medium-high heat. Cook the onions, stirring,

until translucent, about 4-5 minutes. Add garlic and cook 1 additional minute; do not

burn. Add the tomato paste and cook, stirring constantly, about 2 minutes. Add diced

tomatoes, water, brown sugar, cinnamon, salt, and pepper and stir to combine.

Return to a boil, then reduce heat, cover, and simmer over medium-low heat until

beans are very soft and liquid has thickened considerably, about 1 1/2-2 hours. Serve

in bowls over basmati rice.

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