Shared by Einat Admony
Yemenite Beef and White Bean StewYield: 6 - 8 servingsTime: 4h plus overnight soaking
- 1 pound dried navy beans
- 2 tablespoons vegetable oil
- 2 pounds beef bones (with a little meat on them)
- 12 cups plus ½ cup water
- One 6-ounce can tomato paste
- ½ bunch fresh cilantro, cleaned and tied in a tight bundle with kitchen twine
- 1 large yellow onion, cut into 1-inch pieces
- 1 whole garlic head, outer papery skin removed
- 2 teaspoons Hawaij
- 2½ teaspoons kosher salt, plus more to taste
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).
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.
Excerpted from Shuk by Einat Admony and Janna Gur (Artisan Books). Copyright © 2019.