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. ^[1]
• Here are more of VegKitchen’s Vegan Dinner Recipes ^[2] and more Main Dishes Featuring Grains and/or Beans ^[3].
• Return to Jewish New Year (Rosh Hashanah) ^{[4]  [4]}recipes and menus.