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.

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

• Here are more easy bean main dishes.
• Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
• Return to Jewish New Year (Rosh Hashanah) recipes and menus.