Vegan Sephardic Stewed White Beans
A simple stew of white beans in a savory tomato sauce - a common Sephardic dish served year-round at holidays like Hanukkah and Rosh Hashanah, and everyday meals too.
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Servings:
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.
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