Stewed White Beans with Fresh Tomatoes
Here’s a simple and tasty late summer dish. Tomatoes and navy beans are a companionable pair, especially if you use the optional vegan sausage to bridge their flavors. Serve with a simple potato dish and a big colorful salad.
Serves: 6 to 8
- 1 tablespoon olive oil
- 1 large onion, quartered and thinly sliced
- 3 large celery stalks
- 2 cloves garlic, minced
- 3 cups cooked navy beans (or two 15-to 16-ounce
- cans, drained and rinsed)
- 2 pounds ripe flavorful tomatoes, diced
(use some halved cherry tomatoes in the mix)
- 1 tablespoon natural granulated sugar
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
- 2 links vegan sausage, thinly sliced, optional
- Salt and freshly ground pepper to taste
- 1/2 cup chopped fresh herbs of your choice
(try a combination of parsley and basil)
Heat the oil in a large, deep skillet. Add the onion and sauté over medium heat until translucent. Add the celery and garlic and continue to sauté until all are golden.
Stir in the beans, tomatoes, sugar, and seasonings. Add 1/2 cup water. Bring to a simmer, then covered and cook over very low heat for 15 to 20 minutes.
If you’re using the sausage, sauté the slices in a separate, lightly oiled skillet until golden on most sides, stirring occasionally.
Stir the sausage slices into the stew, then season with salt and pepper. The stewed beans should have a thick, stew-like consistency, not soupy, but if you’d like a bit more liquid in the dish, stir in a bit more water. Just before serving, stir in the fresh herbs. Serve in shallow bowls.