White beans with meat prepared in slow cooker very quick preparation.First brown the meat,then add onions,garlic,and carrots saute’ 5 minutes,add tomatoes,tomato paste, water, spices,mix and pour in slow cooker,add white beans and cover the lid, adjust the time and after few hours,your food is ready;no headache of burning the food,or adding more water.I served this delicious beans with burghul pilaf, you can serve with rice pilaf too.Enjoy.
Ingredients:
2 cups dried white beans
1-1/2 pounds shin beef (arm shank)
2 tablespoons olive oil
2 medium roughly chopped onions
2 medium carrots peeled and diced
2 cloves garlic peeled and chopped
1 can 796ml.diced tomatoes
2 tablespoons tomato paste
1 tablespoon coarse sea salt
1/2 teaspoon black pepper
1/2 teaspoon Armenian semi-hot red pepper powder
6 cups water
Ingredients: for Burghul vermicelli pilaf
2 cups Burghul with vermicelli (No3 large grain burghul)
2 tablespoons olive oil
6 cups warm water (warm in microwave for 3 minutes)
3 tablespoons chicken bouillon 1/2 teaspoon coarse sea salt
Preparation:Beans with meat
1.In a large sauce-pan add water,bring to boil,add beans and boil for 30 minutes,drain.or soak the beans overnight .
2.Cut the meat into cubes.Heat a large skillet add olive oil and brown the meat.
3.Dice onions,carrots and garlic add over meat and saute for 5 minutes over medium heat.
4.Pour diced tomatoes over sauteed mixture,add tomato paste salt,spices and water,mix and pour in slow cooker.Add white beans mix .
5.Cover the slow cooker with the lid and adjust the time to low-heat 8 hours.
Preparation for Burghul pilaf”
1.In a medium pot add olive oil add ( No 3 large grain)burghul mixed with vermicelli and saute over medium heat 2 minutes.(If your burghul is without vermicelli add 2 tablespoons vermicelli in olive oil and brown, then add the burghul saute 1 minute )
2.Add salt and chicken bouillion to warm water mix and pour over burghul.
3.Cover the pot with the lid,bring to boil.Reduce the heat to medium and cook for 25 minutes.
Serve both beans and burghul pilaf hot.
2 cups dried white beans
1-1/2 pounds shin beef (arm shank)
2 tablespoons olive oil
2 medium roughly chopped onions
2 medium carrots peeled and diced
2 cloves garlic peeled and chopped
1 can 796ml.diced tomatoes
2 tablespoons tomato paste
1 tablespoon coarse sea salt
1/2 teaspoon black pepper
1/2 teaspoon Armenian semi-hot red pepper powder
6 cups water
2 cups Burghul with vermicelli (No3 large grain burghul)
2 tablespoons olive oil
6 cups warm water (warm in microwave for 3 minutes)
3 tablespoons chicken bouillon 1/2 teaspoon coarse sea salt
1.In a large sauce-pan add water,bring to boil,add beans and boil for 30 minutes,drain.or soak the beans overnight .
2.Cut the meat into cubes.Heat a large skillet add olive oil and brown the meat.
3.Dice onions,carrots and garlic add over meat and saute for 5 minutes over medium heat.
4.Pour diced tomatoes over sauteed mixture,add tomato paste salt,spices and water,mix and pour in slow cooker.Add white beans mix .
5.Cover the slow cooker with the lid and adjust the time to low-heat 8 hours.
1.In a medium pot add olive oil add ( No 3 large grain)burghul mixed with vermicelli and saute over medium heat 2 minutes.(If your burghul is without vermicelli add 2 tablespoons vermicelli in olive oil and brown, then add the burghul saute 1 minute )
2.Add salt and chicken bouillion to warm water mix and pour over burghul.
3.Cover the pot with the lid,bring to boil.Reduce the heat to medium and cook for 25 minutes.
Serve both beans and burghul pilaf hot.