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
Tuesday, October 29, 2013
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.
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.
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