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(Vegetables) - (The International Jewish Cook Book)

Soak one pound medium-sized white beans overnight. Put on to boil in
cold water, when soft, mash, adding a little warm water while mashing.
Add salt and mashed garlic to beans and one or two teaspoons of sugar.
To a pound of beans take a pound of onions. Brown the onions in oil and
add water so they do not become too brown or greasy. When beans are
tender serve on platter with browned onions poured over them. May be
served either hot or cold. This dish is served with Carnatzlich. (See

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