Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

White Beans


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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


  1. Sauté onion in olive oil over medium heat until onion becomes translucent.

  2. Add drained beans, garlic, spices, tomato paste and consommé.

  3. Stir for 5 minutes, then add bay leaves and water.

  4. Bring to a boil, cover tightly and reduce heat to low.

  5. Allow beans to simmer for 1 1/2 to 2 hours until beans are tender.

  6. Serve hot over rice.