Middle Eastern White Beans recipe

6 servings

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

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.

Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened.

It should not be soupy.