I’ve been making navy beans, or what the recipe calls haricot* beans, for breakfast. I double this recipe (except maybe the onion; I just use a 28 oz. can of diced tomatoes in lieu of fresh ones):
Israeli Breakfast Beans
“This is a popular breakfast dish in various parts of the Middle East. It has apparently been adopted as the Israeli army’s favourite breakfast.”
8 oz. (225g) haricot (navy) beans, soaked overnight and drained
4 large tomatoes, skinned & chopped
2 tablespoons butter or oil (I use olive)
1 large onion, finely sliced
2 cloves garlic, crushed
1/2 teaspoon dried basil
1 tablespoon chopped fresh parsley
salt and pepper to taste (we have berbere on hand at home and I throw in some of that, too)
Cover the beans in cold water, boil, reduce heat and simmer covered until tender (about 1 hour). Heat the butter or oil in a frying pan and cook the onions until soft and transparent. Add remaining ingredients and cook for 5 to 10 minutes. Strain the beans and discard the cooking liquid (or save for other use). Salt the beans and combine with the onion & tomato mixture. (Adapted from Middle Eastern Vegetarian Cookery by David Scott, ISBN 0712652620)
*I’d thought that haricot beans were green beans, but those are haricots verts. As far as I know haricot beans are navy beans. Adding to the confusion is that my wife calls green beans fasoulia in Amharic. That’s apparently from the Greek word, but in this same cookbook, Greek fasoulia is also navy beans.
