Stewed White Beans

[Guest guest]

STEWED WHITE BEANS

 

Previously posted to SoFlaVegans

 

Makes 6 to 8 servings

 

Small white beans cooked in a savory sauce is a common Sephardic dish,

served all year round for holidays and everyday meals alike.

 

2 tablespoons safflower oil

1 cup minced onion

½ cup minced celery

14 1/2-ounce can can crushed tomatoes

3 tablespoons light brown sugar

1 teaspoon paprika

1 teaspoon dried summer savory

2 bay leaves

2 1/4 to 2 ½ cups canned or cooked navy beans

salt and freshly ground pepper

 

Heat the oil in a deep, heavy saucepan. Add the onion and celery and sautee

over moderate heat until they are 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 45 minutes. Taste to adjust seasonings and serve hot.