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
INGREDIENTS (for 6 servings):
- 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
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.
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.