RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Bean, Tomato, and Zucchini Casserole - pareve
This vegetarian entree for Sukkot is offered by Betty Newman in the Jewish Bulletin of Northern California. She writes: "To make the modern journey between kitchen and sukkah easier, it's a good idea to prepare easily transportable foods such as casseroles and salads. It's also nice to begin taking advantage of harvest foods, such as squash." BEAN, TOMATO and SPINACH CASSEROLE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 4 1 cup thinly sliced onion 2 tsp. olive oil 1 tsp. brown sugar 1/2 tsp. cumin 4 cloves garlic, minced, rinsed, drained 3-1/2 cups tomatoes, chopped (1-1/2 lbs.) 1 Tablespoon white wine vinegar 1/2 tsp. crushed red pepper 4 cups spinach 4 cups water 2 cans garbanzo beans (15 oz. each) 2 Tablespoon each of mint, Italian parsley 2 tsp. chopped fresh dill Sauté onion in oil in a Dutch oven or casserole dish about 5 minutes. (Make sure the dish is stove-top safe.) Add sugar, cumin and garlic and cook 1 minute. Stir in tomato, vinegar and pepper and sauté 10 minutes or until slightly thick. Stir in spinach, water and garbanzo beans; bring to boil. Cover and reduce heat; stir in parsley, mint and dill. Betty Newman - Jewish Bulletin of Northern California www.jewishsf.com/jb/cook.htm September 25, 1998 Copyright Notice (c) 1998, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin of Northern California.
