White Beans and Vegetables in Masala Spices

I’m almost done grading, and some culinary sustenance was necessary for the process! Yesterday evening I made what I think is a better version of my good ol’ White Beans with Carrot and Celery. Try this version and tell me which is better; I think the addition of caramelized onions, tomatoes, and especially Indian spices, makes this one more interesting.

The spices themselves come from a jar I bought at the Asian grocery store a while ago; the jar is labeled “Biryani Masala”, but, upon close inspection of the ingredients, contains what is basically identical to a Garam Masala mix.

White Beans with Carrot and Celery

1 1/2 cups large white beans (butter beans work great!)
1 large onion
4 celery stalks
2 carrots
2 big juicy tomatoes
olive oil
1 tbsp Garam Masala

Soak beans in lots of hot water for a few hours. Discard the liquids.
Start cooking the beans in fresh water in a covered pot.
In the meantime, heat up olive oil (more than you think) and start caramelizing the onions. When they begin to have a golden color, add Garam Masala and continue stirring.
When onions are caramelized, chop celery stalks and carrots into little cubes, add and stir enthusiastically. Add a bit of water if necessary to deglaze the pan. Then, add chopped tomatoes, too. Cook for another ten minutes, until the entire house is fragrant and the tomatoes wilt and release their goodness into the veg mix.
Then, add the cooked beans, and cook for another five minutes so everything absorbs the flavors.
This tastes even better reheated the next day.