Whenever I eat Israeli food I always like to get a side dish of Israeli beans and rice. They are not like Latin American beans and rice they are generally white beans and tomato based. I finally found a bean recipe that tastes like the Israeli beans I love in one of my favorite cookbooks: The Book of New Israeli Food by Janna Gur. I have made so many amazing things from this book with no misses.
I adapted this recipe from her Book.
1. Start with one bag of white beans, about 2.25 cups and soak them overnight in at least quadruple their volume in water. Below are the beans after they are soaked overnight.
2. Then drain and rinse the beans.
3. Cook the beans for 30 minutes in fresh water and then drain again.
4. Put the beans back in the pot and add about 6 cups of stock. Here I used some duck stock I had frozen in portions. I like to make my own stock. As you can see it has a layer of duck fat on top. I am not a fat-phobe so I will not be scraping it off.
5. Add 3 marrow bones and 2 TB of tomato paste
6. Add the spices and garlic: 1/2 tsp white pepper, 1.5 tsp cumin, 1/4 tsp cayenne, 2 tsp salt and 3 large cloves of garlic
7. Cook at a simmer for about 1.5 hours and then remove and mash the marrow. Add back to the pot and cook another 1.5 hours or so. This will break up the beans a bit and thicken the sauce and have it reduce a bit.
8. Roughly chop some cilantro and parsley to sprinkle on before serving.
I served mine over white rice with some homemade bread and leftover potatoes.