Tunisian Yam And Red Bean Stew Slow Cooker Version Recipes
TUNISIAN YAM AND RED BEAN STEW (SLOW COOKER VERSION)
A former roommate of mine gave me the basic recipe for this spicy aromatic stew. It's great comfort food in cold weather, and fantastic fiery food for hot weather--it all depends on what you serve with it! I love it over steamed couscous or pieces of spongy bread, myself. Don't be put off by the long ingredient list...you are in for 10-15 minutes of chopping and that's it! Assemble this in your crock the night before and you'll have dinner done before you know it the next day!
Provided by velorutionista
Categories Stew
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
- To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they've soaked overnight. Give it a good stir before you set it cooking.
- Cover and cook on low for 8-10 hours, till the yams and beans are tender.
- Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
- Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.
Nutrition Facts : Calories 259.4, Fat 8.1, SaturatedFat 1.4, Sodium 255.4, Carbohydrate 42.6, Fiber 7.7, Sugar 5.6, Protein 7.1
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
TUNISIAN SLOW-COOKED TURKEY BREAST
This is a recipe that is now a favorite in our house. I've made this with 4 to 6 potatoes instead of squash and both are excellent!
Provided by Christine
Categories World Cuisine Recipes African
Time 4h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix flour, chipotle chili powder, garlic powder, cinnamon, coriander, salt, and black pepper in a large resealable plastic bag and shake to combine. Place the turkey breast into the bag, seal, and shake to coat turkey with the spice mix.
- Heat olive oil in a large skillet over medium heat and sear the seasoned turkey breast in the hot oil until browned on both sides, about 5 minutes per side (meat will still be pink inside).
- Place acorn squash quarters, carrots, red onions, and garlic cloves into the bottom of a large slow cooker. Place the browned turkey breast on top of the vegetables. Cover cooker.
- Cook turkey breast until meat and vegetables are very tender, 3 1/2 to 4 hours on High or 7 to 8 hours on Low. Transfer turkey breast to a platter and allow to rest for about 10 minutes before slicing.
- Peel squash and garlic cloves. Arrange the cooked vegetables around the turkey meat and spoon the juices from the slow cooker over the turkey and vegetables to serve.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 19.2 g, Cholesterol 218.4 mg, Fat 4.6 g, Fiber 3.4 g, Protein 81.1 g, SaturatedFat 1 g, Sodium 364.7 mg, Sugar 5.2 g
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