Sephardic Stewed White Beans

Sephardic bean stew

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.

Taste to adjust seasonings and serve hot, garnished with parsley. Sephardic stewed white beans

image_pdfimage_print

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>