Yemenite Beef and White Bean Stew — Jewish Food Society

Ingredients

• 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