July is a big month for celebrating some of America’s favorite foods — foods that just happen to have little-known historical Jewish connections. That’s reason enough to salute three official summer holidays: National Hot Dog Month, National Baked Beans Month and National Ice Cream Month. (See my earlier column about Jews and hot dogs at www.tinyurl.com/jweeklyhotdogs.)
The Jewish influence on baked beans can be traced to the Netherlands, where Pilgrims who were planning their journey to the New World came into contact with Sephardic Jews who served a bean dish baked overnight for the Sabbath. The Pilgrims, who had no previous exposure to baked beans, adapted this cholent-like dish for their own Sabbath meals in a new land.
My recipe for Franks and Beans with Sephardic Flavors combines hot dogs with beans and gives it a sweet-tart twist. While the beans aren’t actually baked, the dish has a depth of flavor and is quick to make.
Jews have been innovators and marketers of ice cream for generations, but my parve dessert isn’t technically ice cream. Made from frozen bananas in a food processor, Banana Ice Cream is easy and delicious. Bananas also have a Jewish backstory (featuring an immigrant known as Sam the Banana Man), but I’ll save that for another column and food holiday.
Franks and Beans with Sephardic Flavors
Serves 3-4
1 Tbs. vegetable oil, plus more if needed
4 oz. turkey, beef or vegetarian bacon
12 oz. beef, turkey or vegetarian hot dogs, sliced into 1/4-inch rounds
2 cups chopped onion
1 Tbs. finely chopped garlic
3 cups cooked small white beans, such as navy or Great Northern (about two 15 oz. cans, rinsed and drained)
2 Tbs. tomato paste
2 Tbs. pomegranate molasses (available in specialty and Middle Eastern grocery stores)
1 Tbs. brown sugar
1/8 tsp. ground cumin
1/8 tsp. ground, dried oregano
1/8 tsp. ground black pepper
1/2 cup water, plus more if needed
Salt to taste (optional)
In a large pot, heat 1 Tbs. oil over medium-high heat. Add bacon strips and brown until crispy on both sides. (Cut in half and brown in batches if necessary.) Remove from pot. Brown hot dog slices until browned on cut sides. Remove.
Add more oil if needed and sauté onion until beginning to soften, scraping up any browned bits from bottom of pan. Add garlic. Sauté until beginning to color. Stir in beans. Reduce heat to medium. Stir in tomato paste, pomegranate molasses, brown sugar, cumin, oregano, black pepper and water. Bring to simmer, stirring occasionally. Cover and let simmer for 5 minutes, stirring occasionally. Mix in hot dog slices. Cook until heated through, stirring occasionally and adding water if needed. Cut cooked bacon into 1/4-inch pieces and mix in. Taste. Add salt if needed. If desired, stir in additional brown sugar (for sweeter dish) or pomegranate molasses (for tarter one).
Banana “Ice Cream”
Serves 2-3
1 lb. very ripe bananas
1 tsp. lime juice
3 Tbs. maple syrup, divided
Peel bananas and cut into 1-inch chunks. Freeze, wrapped, at least 4 hours until frozen solid. Place in food processor. Begin processing, scraping down sides as needed. When bananas are in pea-size pieces, add juice and 1 Tbs. maple syrup. Continue processing, scraping down sides as necessary. After a few minutes it will begin to smooth out, become creamy and resemble soft-serve ice cream. Taste. Add 1 to 2 Tbs. maple syrup to adjust sweetness. Pulse to blend. Serve immediately or freeze in airtight container to harden.
Banana Bread Variation: Make as above. When adding the additional syrup to adjust sweetness, also add 1/2 cup regular or mini chocolate chips and 1/2 cup chopped walnuts or pecans. Pulse to blend. Serve immediately or freeze. Serves 3-4.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs about her food at www.clickblogappetit.com. Contact her at [email protected].