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Meat
Easy
8 Servings
Allergens 
No Allergens specified
14 Hours
Diets
Here’s a dish that dates from when my father was young and my grandmother used to make it for her kids. They called it “Loubia.” My grandmother used to add Swiss chard to it and quickly realized her kids were just not eating it like that. She then switched to plain navy beans soup, adding small vermicelli at times. Today, I am so happy to keep making hearty dishes like that because they keep the traditions strong and tummies full. And like my aunt says, “It gets better as it sits in the fridge!”
3 cups Gefen Navy Beans
3 tablespoons oil
2 marrow bones
1 medium size yellow onion, finely diced
2 to 3 cloves garlic, sliced
3 tablespoons Tuscanini Tomato Paste
1 tablespoon paprika
1/2 teaspoon black pepper
2 cups tomato sauce (I use Tuscanini)
8 to 10 cups water or broth
2 tablespoons kosher salt
1 lemon, juiced
1 cup cilantro, checked or bug-free, minced
At least 12 hours before, submerge beans in water. When ready to use, drain water.
Heat a large pot over medium high heat. Add oil. Sear marrow on both sides until golden. Remove from pot and set aside.
Add onion to the pot. Sauté until edge start to brown. Add garlic and sauté until fragrant. Add tomato paste to the pot and caramelize it with the onion and garlic. Season it with paprika and black pepper.
Return marrow to pot. Add tomato sauce, broth, salt, and lemon juice. Adjust salt level to your liking.
Bring everything to a boil. Add navy beans and cilantro. Lower heat to a simmer and cover the pot. Simmer for two hours before serving.
Sponsored by Gefen
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