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| FIJONES CON SEBOYA MORADERBA CON TOUTANO
Beef and Bean Soup with Marrow This also is a traditional Romianote Sabbath evening meal. As it requires long cooking and includes meat, eggs and vegetables, it is also suitable for Sabbath luncheon the following day. When called "fijones con louenga bouyida", it is made with (ox) tongue. 3 cups small white navy beans, soaked overnight in water 4 pounds beef bones with marrow, sawn in 3-inch sections 8 eggs in the shell 4 small onions, finely chopped 2-3 gloves garlic (optional) Olive oil Salt and pepper Wash the beans well and put them in a large, heavy pot. Cover with water and bring to a boil over medium heat. After 10 minutes, remove the beans, drain, and return to the pot with fresh water to cover. Add the eggs in their shells, bring to a boil and simmer over low heat. Put the bones in another pot, cover well with water and bring to a boil. After 10 minutes remove the scum from the top, cover tightly, lower the heat and simmer for 30 minutes. Remove the pot from the heat and set aside. While the beans and bones are simmering, saute the onions and garlic ion olive oil. As soon as the beans start to soften (after about 2 hours), add the onions to the beans and stir in well. Remove from the heat. Carefully take out the eggs and put them in the pot with the bones, and pour the beans over all. Season with salt and pepper, cover tightly and simmer over low heat until beans are very tender. Add water during the cooking to maintain the level of cooking. Before serving, remove the eggs, immerse in cold running water to cool slightly, shell and return to pot. Put the bones in a dish and pour the beans with the eggs into a tureen. After serving the soup. Pass the eggs, which are broken and mixed in, and then the bones, which can be eaten separately, or the marrow scooped out into the soup. Serves 6 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |