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Israeli Rice and Beans

Name: Israeli Rice and Beans
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4
Cuisine: Israel
Ingredients: Dried navy beans, soaked overnight (300 grams) 1.5 Cup; Warm water 6 Cup; Kosher salt 2 Tsp; Extra virgin olive oil 2 Tbsp; Onion, sliced 1 medium; Garlic cloves, minced 3; Tomato paste 1 Tbsp; Paprika 1 Tbsp; Ground Cumin 1 Tsp; Sugar 1 Tsp; Baking soda pinch; for serving; Cooked rice (800 grams) 4 Cup

Israeli rice and beans is a beloved dish that has its roots in the Old City of Jerusalem. Created by Sephardic Jews, it quickly spread across Israel and became a staple side dish in many Israeli homes. Whether served with regular rice or yellow rice, Israeli rice and beans is a must-try dish for anyone visiting or living in Israel.

serves:

Difficulty:

5 / 10

cook time:

1 h 20 min

Ingredients

Dried navy beans, soaked overnight (300 grams) 1.5 Cup

Warm water 6 Cup

Kosher salt 2 Tsp

Extra virgin olive oil 2 Tbsp

Onion, sliced 1 medium

Garlic cloves, minced 3

Tomato paste 1 Tbsp

Paprika 1 Tbsp

Ground Cumin 1 Tsp

Sugar 1 Tsp

Baking soda pinch

for serving

Cooked rice (800 grams) 4 Cup

Instructions

Step 1

In a large pot, combine the soaked navy beans, 6 cups of water, and 2 teaspoons of salt. Let it sit overnight.

Step 2

The next day, remove any beans that are floating on top of the water.

Step 3

In the same pot, heat the olive oil and sauté the onion and garlic until the onions are soft and transparent.

Step 4

Add the tomato paste, paprika, cumin, sugar, and mix well.

Step 5

Add 5 cups of water, the pre-soaked beans, baking soda, and a pinch of salt. Stir everything together.

Step 6

Bring the stew to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour or until the beans are soft. Add more water if needed.

Step 7

Serve the Israeli beans over cooked rice.

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