Here’s a fun dairy, kitniyot recipe that my husband developed over the years. It’s my favorite mid-week Pesach meal, and we have it every year. I am sure that Mexicans would scoff at the bastardization of this wonderful dish, but when it comes to Pesach, anything that can be made kosher is fair game.
8 pieces of matza
1 can baked beans in tomato sauce
2 tablespoons olive oil
1 onion finely chopped
1 red pepper chopped
1 carrot chopped
1 fresh, peeled tomatoes chopped
1 green chili finely chopped
A handful of fresh coriander chopped
½ teaspoon paprika powder
¼ teaspoon cumin powder
Salt and pepper
100g (3.5 oz) tomato paste
½ teaspoon sugar
A little water
1 cup grated yellow cheese
How to do it
1. Just over an hour before you’re going to start cooking, take the matza and wet each piece individually with water. Place on a large plate and cover it with paper towel that you have also wet with water. Leave for about an hour, making sure they don’t dry out. (If they start getting dry, you can wet them a little).
2. Pre-heat the oven to 180°C (350°F)
3. In a large pan, on medium-high heat, saute the onions, peppers and carrot in the oil until soft. Add the tomato and mix in. Add the chili and saute till soft. Add the salt, pepper, paprika, cumin and fresh coriander and mix. Add the beans, mix through and allow to simmer for a few minutes to let the flavors permeate.
4. Mix the tomato paste with a little water to get it to a spreading consistency, add the sugar, and some salt and pepper, and a little paprika and cumin as well. Spread half the tomato over the bottom of a greased large oven proof baking dish.
5. Place a piece of wet matza on a cutting board or clean surface. Place about 3 tablespoons of the bean mixture across the bottom length of one side (about 4 cm deep). Carefully roll the matza up from the filling side. Place the roll, seam side down, onto the tomato paste. Keep going until all the matzot are filled.
6. Spread the remaining tomato paste over the top of the rolls, and sprinkle the cheese over the top.
7. Bake for about 30 minutes, until the cheese is bubbly and brown.