Easy Israeli Rice and Beans with Meat is a hearty, protein-packed Mizrahi recipe of tender navy beans with meat, seasoned with the warm, earthy taste of Middle Eastern cumin.
About this dish…
Israeli-Style Rice with Beans and Meat is popular in Israeli food culture and is served in ethnic Israeli restaurants in the U.S.
It’s a hearty and healthy dish made of savory beans and meat poured over white or yellow rice, which comes together as a protein-packed, comforting meal.
Perfect for anyone who wants a filling lunch or dinner and loves earthy cumin and Middle Eastern food.
And, if you want to leave out the rice, you can have the beans with meat as a delicious soup!
The longest part of this recipe is soaking and cooking the beans, so if you use pre-cooked beans, you will save a lot of time prepping this dish.
And this recipe is a terrific way to use up leftover meat (I would gently fry it with the onions so it can absorb the flavor).
Also, this dish has nutritional benefits!
A little about white beans
White beans are also known as navy beans in the US, because the navy has served them to its sailors as a stable since the middle of the 19th century.
White beans are a common type of bean that has been domesticated in North and South America.
They contain protein and are rich in copper, folate, and iron. And check out the other health benefits of white beans!
And meat has nutritional benefits as well!
Some cooking terms
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Frequently Asked Questions (FAQs)
What type of meat works best for this recipe?
This recipe is versatile. But I feel that the most suitable type of meat for this recipe is brisket, pot roast, chuck roast, or stew beef.
Since the recipe calls for cooked meat, is a fantastic way to use up leftover meat—simply sauté the pre-cooked meat with the onions and spices to allow it to absorb all the earthy cumin flavors.
Can I use canned beans to save time?
Yes, absolutely. Using pre-cooked frozen or canned navy beans is a great way to significantly shorten the preparation time. Just be sure to rinse off the starches and drain the beans thoroughly before adding them to your meat and spice mixture.
Is this dish considered a complete protein?
Yes! By combining beans, meat, and rice, you create a meal that is exceptionally rich in protein and essential amino acids. It is a hearty, filling dinner that provides sustained energy and comfort.
Can I serve this as a soup instead of over rice?
Certainly. If you prefer a more liquid consistency, simply omit the rice and increase the amount of broth or water added to the bean and meat mixture. This creates a delicious, thick stew that is perfect for a cold day.
How should I store and reheat leftovers?
This dish stores perfectly in an airtight container in the refrigerator for up to 3–4 days. Because it’s a hearty stew, it often tastes even better the next day as the flavors continue to meld.
Reheat it gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.
Is this an authentic Mizrahi dish?
Yes, this recipe is inspired by traditional Mizrahi home cooking. It is a staple of Israeli food culture, beloved for its simple, earthy, and comforting flavor. You will often find similar variations served in authentic Israeli-style restaurants.
What is needed to prepare this Israeli Rice and Beans with Meat recipe?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are what you need to have on hand to make this recipe even last-minute!
navy beans (white beans)
1.5 – 2 pounds of cooked brisket, pot roast, chuck roast, or stew beef
onion
tomato paste
paprika
chicken bullion powder (regular or vegetarian)
white granulated sugar
cumin
granulated garlic
oil for frying
A little about Israeli cuisine
Some people complain about cultural appropriation in cuisine when food from one country is attributed to another country.
However, national cuisine is often just a mingling of food from a variety of cultures, often due to a change of ruling countries and a shifting of borders.
When people move from country to country, they will take their cultures with them, and their descendants may adapt their traditional cuisine with that of their new home.
That being said, “Israeli cuisine” is basically Middle Eastern (as opposed to Eastern European food) that was brought to Israel by Jews when they fled or were expelled from Muslim countries and moved to Israel mostly after the declaration of the State of Israel (collectively known as Mizrahi Jews).
Ingredients often had to be switched out for those that were less expensive or more readily available (like what Chinese immigrants had to do when they moved to the U.S.).
Recipes were passed from generation to generation, and although decades have passed, the foods are still known by the culture they came from, and everyone seems to have their own way of making them.
That said, there are many variations of pretty much any “Israeli” recipe because of background, custom, or even just taste. When choosing a recipe, one has to know what actually constitutes a main ingredient—what makes the dish what it is—and what is left up to individual taste.
Love Middle Eastern foods? Try these easy recipes!
Moroccan-Israeli Fish
Turkish-Style Moussaka
Israeli-Style Matbucha
Easy Israeli Rice and Beans with Meat Recipe
Delicious and easy, savory beans and meat with the flavorful taste of Middle Eastern cumin, generously poured over rice.
Ingredients
- 1 pound of navy beans (white beans)
- 1.5-2 pounds cooked brisket, pot roast, chuck roast, or stew beef cut into 1-inch chunks (depending on how meaty you want it).
- 1 large onion, diced
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 2 tablespoons chicken bullion powder, vegetarian
- 1 tablespoon of granulated white sugar
- 2 teaspoons cumin
- 1 teaspoon of granulated garlic
- 8 cups water
- oil for frying
Instructions
- Cook navy beans according to the instructions on the package (cooked through, but not mushy).*
- Pour enough oil in the bottom of a large pot just to cover the bottom and sauté the diced onion until slightly brown.
- Add the water, cooked beans, cooked meat, tomato paste, paprika, chicken bullion powder, sugar, cumin, and granulated garlic.
- Mix well.
- Cook on medium heat for around 20 minutes, mixing occasionally, until the soup thickens.
- Pour over white or yellow rice.
Notes
*It can take a couple of hours to boil navy beans. If you soak them over night (or during the day) for around 8 hours, it could take less. Cooking in a pressure cooker (if you are used to using one) can take less as well.
Use pre-cooked beans and save time!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 20mgSodium: 28mgCarbohydrates: 22gFiber: 8gSugar: 3gProtein: 11g