Middle Eastern White Beans recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 ½ 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

Nutrition Info

229.4 calories
carbohydrate: 36.5 g
cholesterol: : -
fat: 5.3 g
fiber: 1.4 g
protein: 10.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 351.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

Recipe Yield

6 servings

Recipe Note

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.

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