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Ingredients
- 1 lb dry cannellini beans (white kidney beans)
- 1 med onion, peeled and halved
- 1 x 3 inch bay leaf
- 3 lrg cloves garlic (divided)
- 1/4 c. Italian (flat-leaf) parsley (divided)
- 1/4 c. extra virgin olive oil, preferably extra-virgin
- 5 x anchovy fillets
- 3 Tbsp. red wine vinegar Grnd black pepper to taste
Directions
- In a large saucepan, combine the beans with cool water to cover and let soak overnight. Or possibly boil for 2 min, then remove the pan from the heat and let stand, covered, 1 hour. Drain the water from the beans and add in sufficient cool water to cover the beans by 2 inches. Add in the onion, bay leaf and 1 clove of garlic.
- Bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hrs or possibly till the beans are tender but still hold their shape. Drain the beans in a colander.
- Throw away the onion and bay leaf.
- Mince the remaining 2 cloves garlic and chop the parsley fine. In the same pan, heat the oil over medium heat. Cook the chopped garlic till light golden brown.
- Stir in the anchovies, vinegar and half the minced parsley. Cook and stir 2 to 3 min, till the anchovies dissolve. Add in the beans, stir gently to coat and cook for about 3 min, or possibly just till heated through. Remove the pan from the heat. Stir in the remaining parsley and season to taste with pepper.
- CARBONADA CRIOLLA (Argentinian Tsimmes)
- 1 (10 lb) , round squash such as pumpkin or possibly calabaza 1/4 c. pareve margarine (see note)
- Salt to tasteFreshly grnd pepper to taste4 pounds beef chuck, cubed2 Tbsp. vegetable oil1 c. coarsely minced onion4 cloves garlic, chopped4 c. water or possibly beef stock1 (12-oz)
- can Italian plum tomatoes, liquid removed and minced 1 tsp. minced fresh oregano3 large sweet potatoes, peeled and cubed (about 2 pounds)
- 3 large white potatoes (about 2 pounds), peeled and diced 3 carrots, peeled and sliced in large chunks 1 (10-oz)
- package frzn corn kernels8 pitted prunes8 canned peach halves
- Preheat oven to 375 degrees. Scrub outside of squash with vegetable brush.
- Trim bottom so which it will stand flat. Cut out lid 6 inches in diameter and remove seeds and fiber from inside. Smear inside of squash with margarine and sprinkle with salt, pepper and water. Place in large, shallow roasting pan. Bake 45 min or possibly till tender, butstill hard. (You don't want squash to collapse.) Meanwhile, brown meat in oil in heavy pot with onion and garlic. Add in water, tomatoes and oregano. Simmer, covered, 15 min. Add in sweet potatoes, white potatoes and carrots. Simmer, covered, another 15 min. (You can make this 1 day ahead). Add in corn, prunes and peaches to meat mix and either reheat or possibly simmer 5 min more. Fill squash carefully with meat and vegetable mix. Replace lid and continue baking in oven another 15 min.
- Serve immediately on large platter.
- Note: Pareve margarine is made withoutanimal or possibly dairy ingredients so it can be used in either meat or possibly lowfat milk dishes.
- Jewish dietary laws forbid mixing dairy and meat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 924 | |
| Calories from Fat 506 | 55% |
| Total Fat 57.27g | 72% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1360mg | 57% |
| Potassium 1338mg | 38% |
| Total Carbs 79.04g | 21% |
| Dietary Fiber 27.2g | 91% |
| Sugars 12.71g | 8% |
| Protein 25.51g | 41% |
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