White Beans and Tomatoes

1/4 cup of olive oil
2 large onions, chopped
1 teaspoon of garlic
6 tomatoes, peeled and chopped
Salt and pepper to taste
6 cups of cooked white beans (Reserve 1 cup of the cooking liquid if you cooked your own.)
1 teaspoon of paprika
Cayenne pepper to taste
1/4 cup of parsley (cilantro is a great substitute)
Lemon wedges to garnish

Heat the oil in a large pot or Dutch oven. Add the onions and saute until tender and just starting to brown.

Add the garlic and saute for 1 minute.

Stir in the tomatoes, the salt and pepper, and simmer, uncovered for 30 minutes. Stir often.

Add the beans and the cup of cooking liquid (or 1 cup of water), the paprika and the cayenne.

Simmer for 20 minutes.

Cool. Then chill thoroughly.

Stir in the parsley (or cilantro if you went that route).

Serve with the lemon wedges on the side.