Haya was my cooking mentor when I lived in Israel many years ago. She never measured ingredients using standard tools. She taught me to enjoy foods I never thought I would eat, and she took me to the greenmarket and taught me how to find the best produce. She made delicious beans using only a few ingredients; and every year, when I can use fresh, local produce, I make these beans regularly. You can adjust the heat of the sauce very readily by adding or subtracting the amount of crushed red pepper you use.

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