Tuesday, October 29, 2013

Moroccan White Beans

Moroccan White Beans

1 cup dry white beans
3 cups water
1 onion, diced
3 cloves garlic, minced
1 14oz can diced tomatoes
1 bullion cube
1 tsp dried parsley
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp kosher salt
fresh ground black pepper

Place beans and water in slow cooker on high 2-3 hours. 

Brown onions over medium heat.  Add garlic and cook 1-2 minutes more.  Place in slow cooker with remaining ingredients.  Cook on low 4-6 more hours. 

Adapted from this recipe on about.com

Sunday, October 13, 2013

Stewed Lentils and Tomatoes

Stewed Lentils and Tomatoes

2 onions, diced
5 medium carrots, diced
1 tbsp garlic, minced
1 28oz can diced tomatoes
1 cup green lentils
3 cups broth
1 tsp coriander
1/2 tsp turmeric
1/2 tsp mustard powder
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp cardamon
2 tsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp fresh pepper
1 tbsp red wine vinegar

Heat olive oil over medium heat.  Add onions and carrots and cook until onions are browned.

Add remaining ingredients except vinegar.  Reduce heat and simmer for 40 minutes.

Stir in vinegar and serve.

Based on these two recipes.