Sephardic Stewed White Beans
This simple stew of white beans in a savory sauce is a common Sephardic recipe. It’s served year round at holidays such as Hanukkah and Rosh Hashanah, and everyday meals as well.
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
- 2 teaspoons sweet paprika (or 1 teaspoon sweet and 1 teaspoon smoked)
- 3 cups cooked or canned (drained and rinsed) cannellini or navy beans
- Salt and freshly ground pepper to taste
- Chopped fresh parsley for garnish
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.