Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Rachel’s White Bean (Avas) Recipe

Rachel’s White Bean (Avas) Recipe

1 pound white beans, soaked overnight
1 large onion, diced
3 cloves garlic, chopped
1/4 cup extra virgin olive oil
1 1/2 tablespoons sweet red paprika
1 teaspoon cumin
2 tablespoons tomato paste
2 tablespoons Pareve chicken consommé
White pepper and salt, to taste
2 bay leaves
8 cups water
Sauté onion in olive oil over medium heat until onion becomes translucent. Add drained beans, garlic, spices, tomato paste and consommé. Stir for 5 minutes, then add bay leaves and water. Bring to a boil, cover tightly and reduce heat to low. Allow beans to simmer for 1 1/2 to 2 hours until beans are tender. Serve hot over rice.

Leave a Comment

Your email address will not be published.