Beans Cooked Like Fish

Chraime is a dish most sources say comes from the Jews of northern Africa. I first tasted it at Manhattan’s Miznon, helmed by the famous Israeli chef Eyal Shani. This version replaces the fish with beans. It’s my go-to all-seasons recipe for company. This version uses chickpeas, but I also love making it with different dried beans from Rancho Gordo, especially large white Royal Corona beans. In summer, I use fresh tomatoes and any type of spicy peppers I can find at the market.

GATHER

6 cloves garlic

1 to 2 jalapeño peppers (depending on how spicy you like it and how spicy the peppers are)

¼ cup extra-virgin olive oil 1 (28-ounce) can peeled tomatoes (I like Bianco DiNapoli brand)

Salt

1 (14.5-ounce) can chickpeas, drained and rinsed

½ cup tahini

Cilantro (or use basil)

MAKE IT

1. Peel and crush garlic. Cut jalapeños into 1/8-inch-thick rounds. Heat oil in a heavybottomed Dutch oven over medium heat. Add garlic and peppers; sauté for 5 to 8 minutes or until lightly browned. 2. Add tomatoes, season with desired amount of salt, cook for 5 minutes. Stir and break up the tomatoes with a spoon. Cook for 3 minutes; add chickpeas. 3. Preheat the oven to 425°F.

4. Place Dutch oven in oven, and bake uncovered for 30 minutes or until the sauce is thickened. 5. Carefully remove from the oven and transfer the bean mixture to serving dish. Drizzle with tahini, sprinkle with cilantro, and serve.