Recipe image
This item was added to Favorite Recipes

Israeli Rice and Beans

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.
5 / 10
cook time:
1 h 20 min
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
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.