Introduction

Some recipes are passed down hand to hand. Others wait patiently to be found. This one spent two decades tucked away inside the walls of an old family home—scribbled on yellowed paper, protected by dust and time. When a renovation finally uncovered it, the recipe revealed more than ingredients; it told a story of resilience, comfort, and gatherings that once filled the kitchen with laughter. What follows is a lovingly recreated dish inspired by that discovery—simple, hearty, and meant to be shared.

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup ripe tomatoes, crushed

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon ground black pepper

Salt to taste

1 cup cooked beans (white or chickpeas work well)

½ cup vegetable broth or water

1 tablespoon fresh herbs (parsley or basil), chopped

Optional: a squeeze of lemon for brightness

Instructions

Warm the base: Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Build the aroma: Stir in the garlic and cook for 30 seconds, just until fragrant.

Layer the flavor: Add crushed tomatoes, smoked paprika, oregano, pepper, and salt. Simmer gently for 8–10 minutes, allowing the sauce to thicken.

Bring it together: Fold in the cooked beans and vegetable broth. Reduce heat and simmer for another 5 minutes.

Finish with care: Sprinkle in fresh herbs and add lemon juice if using. Taste and adjust seasoning.

Rest briefly: Let the dish sit for a few minutes before serving—like memories, flavors deepen with time.

Serving and Storage Tips

Serve warm with crusty bread, rice, or over roasted vegetables.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of water if needed.

Variations