Shared by Einat Admony

Make ahead: The soup can be made in advance and cooled completely before being transferred to an airtight resealable container and stored in the fridge for 2 or 3 days. Like all legume soups, it will thicken during storage—add more water to thin it out if needed and reheat over low heat before serving.
This recipe was shared by Einat Admony. Read more about her family in "Einat Admony’s Rosh Hashanah Table" and try her recipes for fesenjan (Persian chicken), spicy tomato salad, and baked apples with meringue.
Place the beans in a large bowl and cover with 3 to 4 inches of cold water. Soak at least 8 hours or preferably overnight. Drain and rinse the beans. Set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat for 2 to 3 minutes. Add the bones and sear until nicely browned on all sides, 10 to 12 minutes. Add the 12 cups of water and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour, periodically skimming off any foam that rises to the top.
Whisk together the tomato paste and the remaining ½ cup of water (to thin it out) and stir it into the pot. Add the soaked beans, the cilantro bundle, onion, garlic head, and hawaij. Bring to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover and cook until the beans are soft, about 1 to 1½ hours. Remove the lid and season with the salt. Continue to cook until the soup has reduced and thickened slightly, 1 to 1½ hours more. (If you’re in no hurry, let it simmer away over very low heat for up to 4 hours, and it will be even better).
Excerpted from Shuk by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019.