middle eastern white beans
Slow Cooker
Middle Eastern White Beans
Tender white beans simmered with garlic, tomatoes, and warm spices. A vegetarian-friendly dish with bold flavor, perfect served with flatbread or rice for a simple and filling Middle Eastern meal.
Ingredients:
- 1 1/2 cups dried white kidney beans, soaked overnight
- 3 tablespoons tomato paste
- 1 tablespoon red pimento sauce 3 cloves garlic, chopped
- 3 medium onions, chopped 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 2 tablespoons olive oil salt and pepper to taste
- 1 (14.5 ounce) can beef broth
Directions:
- In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.
- Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.
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