• 6servings
  • 360minutes
  • 229calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dried white kidney beans, soaked overnight

  2. 3 tablespoons tomato paste

  3. 1 tablespoon red pimento sauce

  4. 3 cloves garlic, chopped

  5. 3 medium onions, chopped

  6. 1 tablespoon lemon juice

  7. 1 teaspoon ground cumin

  8. 2 tablespoons olive oil

  9. salt and pepper to taste

  10. 1 (14 1/2 ounce) can beef broth

Instructions Jump to Ingredients ↑

  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.


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