Rating: 4.5 stars
19 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.

Recipe Summary

cook:
6 hrs
total:
6 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.

Variation

To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.

Nutrition Facts

229 calories; protein 10.6g; carbohydrates 36.5g; fat 5.3g; sodium 351.3mg. Full Nutrition
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