Here’s a recipe served throughout the Middle East by families, the families who love them, and the families who love to feed them. All kinds of families.
- 1 tablespoon extra virgin olive oil
- 1 cup yellow onion, peeled & minced (approx. 1 med-large onion)
- 1/2 cup celery, rinsed & minced (approx. 2 medium stalks)
- 16-oz. can crushed tomatoes
- 2 tablespoons honey
- 2 teaspoons sweet paprika
- 3 cups canned white beans (navy beans or cannellini), drained and rinsed well
- Salt and fresh ground pepper to taste
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
Heat olive oil to medium-high in a large, deep skillet. Add onion and celery, lower heat to medium, and sauté until translucent and turning golden.
Add crushed tomatoes, honey, and paprika to the skillet, and stir gently until mixed. Continue to heat until mixture is simmering. Stir in the beans. Add a pinch or two of salt and a few shakes (or grinds) of black pepper.
Cover and simmer over very low heat for 25-30 minutes. Sprinkle with parsley and basil just before serving. Serves 6-8 hungry feminists (and their families).
A prior version of this recipe was published at www.vegkitchen.com. Thanks!
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