White beans braised in savory sauce are enjoyed all year long in many Sephardic households.
Cooking Light DECEMBER 2006
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Sprinkle 1/2 teaspoon salt and pepper evenly over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; sauté 7 minutes or until lightly browned. Remove beef from pan.
Add onion to pan; sauté 5 minutes or until tender. Return beef to pan. Add Beef Stock, 2 cups water, and bay leaves, scraping pan to loosen browned bits. Add beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
Add tomato sauce and remaining 1/2 teaspoon salt to pan. Cook, uncovered, 45 minutes or until beans are tender, pressing some of the beans against side of pan with wooden spoon to thicken liquid. Discard bay leaves.
Note: Nutritional analysis includes Beef Stock.
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