This simple stew of white beans in a savory tomato sauce is a common Sephardic dish, served year-round at holidays like Hanukkah and Rosh Hashanah, and everyday meals too. It's the kind of humble, comforting dish that shows up on Sephardic tables generation after generation, and it comes together with pantry staples you likely already have on hand. The dish's roots run deep across the Ladino-speaking Jewish diaspora, with versions of stewed beans in tomato sauce showing up from Turkey to Morocco, each region adding its own touch of spice or herb.
Key Ingredients & Substitutions
- Cannellini or navy beans. Either works beautifully — use canned for convenience or home-cooked if you have some on hand.
- Sweet paprika. A mix of sweet and smoked paprika adds extra depth if you have both on hand.
- Crushed tomatoes. Forms the base of the savory sauce — look for a good-quality brand for the best flavor, since this dish has few ingredients and each one matters.
- Onion and celery. The aromatic base that gives the stew its savory backbone before the tomatoes go in.
- Fresh parsley. A generous garnish brightens the finished dish — don't skip it, since it adds a fresh contrast to the rich sauce.
Variations
- Add greens. Stir in a few handfuls of spinach or chard near the end of cooking for extra nutrition and color.
- Make it spicier. A pinch of red pepper flakes or a dash of harissa adds heat.
- Add garlic. A minced clove or two sauteed with the onion deepens the flavor.
- Swap the beans. Chickpeas or gigante beans both work well in this sauce.
- Add a cinnamon stick. Simmered in with the sauce and removed before serving, it adds a subtle warmth common in Sephardic cooking.
- Make it heartier. Thin the sauce with an extra cup of vegetable broth and stir in cooked orzo or rice for a more soup-like main dish.
Tips for the Best Sephardic Stewed White Beans
- Cook the onion and celery until truly golden. This builds the base flavor for the whole dish — don't rush this step.
- Simmer low and slow. A gentle 30-minute simmer lets the beans soak up the sauce without breaking apart into mush.
- Taste before serving. Adjust the salt, pepper, and sweetness to your liking right at the end, since canned beans and tomatoes vary in seasoning.
- Don't skip the parsley garnish. It adds a fresh contrast to the rich, savory stew.
- Use a wide, shallow pot if possible. This helps the sauce reduce and thicken more quickly than a tall, narrow pot.
Make Ahead & Storage
This stew keeps well in the refrigerator for up to 5 days, and the flavor deepens overnight as the beans continue to absorb the sauce. It also freezes well for up to 3 months, making it a good dish to batch ahead of a holiday.
How to Serve
Serve hot as a main dish with crusty bread for sopping up the sauce, or as a hearty side alongside other holiday dishes like roasted vegetables or a simple green salad. It also makes a satisfying potluck dish, since it holds its heat well and tastes just as good, if not better, reheated the next day.
Recipe
Vegan Sephardic Stewed White Beans
Ingredients
- 1 tablespoon safflower or other vegetable oil
- 1 cup minced onion
- ½ 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 cannellini or navy beans drained and rinsed if canned
- salt and freshly ground pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat the oil in a large skillet. Add the onion and celery and saute over medium heat until golden.
- Stir in the crushed tomatoes, sugar, and paprika. Bring to a simmer.
- Stir in the beans, along with a pinch of salt and a grinding of pepper.
- Cover and simmer over very low heat for 30 minutes.
- Taste and adjust the seasonings, then serve hot, garnished with parsley.
