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Slow-Cooked Middle Eastern White Beans

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PREP TIME
10 min
COOKING TIME
360 min
TOTAL TIME
370 min
SERVINGS
6 servings
Dinner Middle Eastern
Slow-Cooked Middle Eastern White Beans
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
Instructions
1
Combine the rehydrated beans, rich tomato paste, spicy pimento sauce, minced garlic, sautéed onions, a squeeze of fresh lemon juice, warm cumin spice, and fragrant olive oil in the slow cooker. Blend everything together until each bean is evenly coated with the flavorful mixture. Next, add a generous amount of beef broth to fill the slow cooker, topping it off with just enough water to completely submerge the bean mixture.
2
Cook on High for an extended period of time, allowing the beans to become tender and the liquid to thicken into a rich, saucy consistency, approximately 6 hours. The result should be a hearty, satisfying dish with no excess liquid.