Simple Bean Stew over White Rice

Don't ask me where I've been. Life somehow got busy and I left this little online world for a while. It was a nice break yet I missed blogging terribly. Weekly posts slowly slipped out of my routine and didn't easily come back.

Truthfully, I've also been cooking very simply. There were one too many pasta dinners I don't care to recall. The ones you usually resort to making after a really busy day and promise yourself (again) that the next night you'll have a highly nutritious, delicious supper ready


six p.m. You can understand then how there wasn't much for me to blog about.

Today, though, I have something to share with you. (



I grew up calling this dish by it's hebrew name

orez ve shuit

. It's simply a bean stew in tomato sauce. It's easy, healthy, and the kids love it (always a winning combination). My mother would make it loaded with vegetables such as carrot, celery, potato. She'd add red meat, lots of garlic, and a blend of spices that made it just right. My husband, on the other hand, grew up with a very simplified version: onion, beans, tomato sauce. Some salt and pepper.

We compromised. I made it his way (I secretly loved saving the extra steps) and he let me add paprika to the otherwise meager seasoning. Paprika is the one spice I probably could not live without so I made sure to add a generous amount; to personalize things.

This recipe is a great addition to your repertoire since it's so simple to make, yet turns out especially delicious. It does require a long cooking time if you like your beans very soft, though if you have a pressure cooker it should cut that time in half.

Happy Spring!


p.s. I gave the blog a very small makeover. A new header, softer colors. Hope you like it :)

 Simple Bean Stew over White Rice

3 cups small white beans

1 onion, diced

1 15oz. can tomato sauce or 1 small can tomato paste

1 tablespoon paprika

salt and pepper

3 cups white or brown rice

In a pot on medium heat, heat 2 tablespoons oil and sautee the onion until translucent. Add the beans, tomato sauce (or paste) and enough water to generously cover the mixture. Bring to a boil, cover and reduce to a simmer. Let it cook as long as you can, mixing it occasionally. I leave it on the fire for 3-4 hours. For the rice, cook it the way you like it. I use 4.5 cups of water for 3 cups of rice.

This stew might be something great to try in a crockpot, though I've never experimented with it.