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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This recipe came from one of the Fix It and Forget It cookbooks. I don't drain the cans of beans and I omit the water. It works for me. I also don't peel the tomato. Added note: I noticed reviewers mentioning using broth and I even made this somewhat recently and forgot to *not* drain the beans. It's way better with just dumping the beans and their, um, bean juice? right into the pan and skipping the water. So I'm correcting the recipe to remove the words drained (beans) and 1 quart water . Ingredients:
1 1/2-2 lbs stewing beef (or lamb) |
2 (15 ounce) cans chickpeas |
2 (15 ounce) cans white beans |
2 medium onions, peeled and quartered |
1 teaspoon salt |
1 tomato, peeled and quartered |
1 teaspoon turmeric |
3 tablespoons lemon juice |
Directions:
1. Combine all ingredients in a slow cooker.
2. Cover and cook on high for 6-7 hours.
3. Serve into pita pockets with a slotted spoon.
4. I serve with Hoda's Cucumber-Yogurt. Combine 32 ounces of plain yogurt with 1 large cucumber peeled and diced (about .5 cm size), a LOT of dill (at least a tablespoon), and salt to taste. (I asked my friend Hoda what it's called and she told me in Persian. I said, what does that mean? Cucumbers and Yogurt. Well, okay.).
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