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Tunisian   -   Beans And Beef (Tfina Camounia)   adapted from Sephardic Cooking by Copeland Marks

  • 1 Pound White Beans -- soaked overnight
  • 4 Cups Water
  • 5 Cloves Garlic -- finely chopped
  • 3 Teaspoons Cumin
  • 1 Teaspoon Salt
  • 2 Teaspoons Paprika
  • 1 Tablespoon Tomato Paste
  • 1 Large Tomato -- finely chopped
  • 3 Tablespoons Olive Oil
  • 1 Pound Potato -- cooked
  • 3 Large Eggs -- beaten
  • 1/4 Teaspoon Turmeric
Directions Cook beans in water for 45 minutes. Mix together garlic, cumin, salt, paprika, tomato paste and tomato. Heat oil in skillet, add the mixture and fry for 5 minutes. Add to the simmering bean and cook for 5 minutes. Mash the potatoes, add the eggs and turmeric. Mix well. Take 1 tablespoon of the potato mixture and drop into the bean pan. Continue to drop until all the potatoes are in. Cover and simmer for 15 minutes. Serve.
Serves 8
Time to Make 0:00

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