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.
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