Instructions: In a large saucepan, combine the beans with cold water to cover and let soak overnight. Or boil for 2 minutes, then remove the pan from the heat and let stand, covered, 1 hour. Drain the water from the beans and add enough cold water to cover the beans by 2 inches. Add the onion, bay leaf and 1 clove of garlic.

Bring to a boil. Reduce the heat to low, and simmer for 1 1/2 hours or until the beans are tender but still hold their shape. Drain the beans in a colander.

Discard 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 minced garlic until light golden.

Stir in the anchovies, vinegar and half the chopped parsley. Cook and stir 2 to 3 minutes, until the anchovies dissolve. Add the beans, stir gently to coat and cook for about 3 minutes, or just until 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 calabaza 1/4 cup pareve margarine (see note)

Salt to taste
Freshly ground pepper to taste
4 pounds beef chuck, cubed
2 tablespoons vegetable oil
1 cup coarsely chopped onion
4 cloves garlic, chopped
4 cups water or beef stock
1 (12-ounce)

can Italian plum tomatoes, drained and chopped 1 teaspoon chopped fresh oregano
3 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-ounce)

package frozen corn kernels
8 pitted prunes
8 canned peach halves

Preheat oven to 375 degrees. Scrub outside of squash with vegetable brush.

Trim bottom so that 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 minutes or until tender, but
still firm. (You do not want squash to collapse.) Meanwhile, brown meat in oil in heavy pot with onion and garlic. Add water, tomatoes and oregano. Simmer, covered, 15 minutes. Add sweet potatoes, white potatoes and carrots. Simmer, covered, another 15 minutes. (You can make this 1 day ahead). Add corn, prunes and peaches to meat mixture and either reheat or simmer 5 minutes more. Fill squash carefully with meat and vegetable mixture. Replace lid and continue baking in oven another 15 minutes.

Serve immediately on large platter.

Note: Pareve margarine is made without
animal or dairy ingredients so it can be used in either meat or milk dishes.

Jewish dietary laws forbid mixing dairy and meat.

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