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
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 (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.

Nutrition information
Per serving: Calories: 158; Total fat: 2g; Protein: 5g; Carbs: 29g; Sodium: 35mg