Ingredients

BEANS ==========================
1 lb white haricot beans, Dried – rinsed in water, divided
SAUCE ==========================
4 T corn oil
1 md (1 cup) onion, chopped
1/2 c fresh (or tomato sauce) – Canned
2 cloves garlic, put thru press
salt to taste
1/2 t cumin seed
pepper, Ground to taste

Cooking Instructions

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, cumin seed, 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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)