These Middle Eastern white beans are simmered in a slow cooker with tomato, pimento sauce, garlic, onions lemon, cumin, and beef broth until tender.
Preparation Time
10 mins
Cooking Time
6 hr
Total Time
6 hr 10 mins
Calories
229 Calories
Recipe Instructions
Step 1
Combine soaked beans, tomato paste, pimento sauce, garlic, onions, lemon juice, cumin, olive oil, salt, and pepper in a slow cooker crock. Mix together until beans are coated. Pour in beef broth and top off with enough water to completely cover bean mixture.
Step 2
Cook on High until beans are tender and liquid is thickened, about 6 hours. It should not be soupy.
Ingredients
1 tablespoon lemon juice
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon ground cumin
3 tablespoons tomato paste
3 cloves garlic, chopped
1 (14.5 ounce) can beef broth
3 medium onions, chopped
1 tablespoon red pimento sauce
1.5 cups dried white kidney beans, soaked overnight