Sephardic Stewed White Beans

Small white beans cooked in a savory sauce is a common Sephardic dish, served all year round for holidays and every day meals alike.

Serves: 6 to 8

• 1 tablespoon safflower or other vegetable oil
• 1 cup minced onion
• 1/2 cup minced celery
• 14- to 16-ounce can crushed tomatoes
• 2 tablespoons natural granulated sugar
• 1 teaspoon paprika
• 1 teaspoon dried tarragon or summer savory
• 3 cups cooked or canned (drained and rinsed) navy beans
• Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and celery and sauté over medium heat until golden.

Stir in the crushed tomatoes, sugar, and seasonings. Bring to a simmer, then stir in the beans.

Add a pinch of salt and a grinding of pepper. Simmer, covered, over very low heat, for 30 minutes. Taste to adjust seasonings and serve hot.

• Here are more easy bean main dishes.
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• Return to Jewish New Year (Rosh Hashanah) recipes and menus.