Anne Bailey
@baisavoryann
Middle Eastern White Bean Stew
A hearty and flavorful Middle Eastern white bean stew made with tender white kidney beans, aromatic spices, and a rich tomato base. Perfect for a comforting meal any time of the year.
Details
- Cuisine:middle-eastern
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:8
Recipe Information
- Prep time15 min.
- Cook time6 min.
- Total time21 min.
- Servings6
Ingredients
- 1 1/2 cups
- 3 tablespoons
- 1 tablespoon
- 3 cloves
- 3 medium
- 1 tablespoon
- 1 teaspoon
- 2 tablespoons
- to taste
- to taste
- 1 (14.5 ounce) can
Cooking Instructions
Follow our step-by-step guide on how to make Middle Eastern White Bean Stew.
Step 1
Begin by soaking dried white kidney beans in water overnight to ensure they soften beautifully.
Step 2
Once ready, drain and rinse the beans to prepare them for cooking.
Step 3
In your slow cooker, combine the soaked beans with tomato paste, red pimento sauce, minced garlic, diced onions, fresh lemon juice, ground cumin, olive oil, salt, and pepper.
Step 4
Mix everything thoroughly, ensuring each bean is well-coated in the flavorful blend.
Step 5
Next, pour in beef broth and add enough water to fully submerge the bean mixture.
Step 6
Secure the lid on your slow cooker and set it to high, allowing the stew to simmer for approximately six hours.
Step 7
The goal is to achieve tender beans and a rich, thickened sauce—avoid a soupy consistency for the best results.
Step 8
Enjoy the delightful aroma as it fills your kitchen, hinting at the delicious meal to come.