Tunisian Yam And Red Bean Stew Slow Cooker Version Recipes

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TUNISIAN YAM AND RED BEAN STEW (SLOW COOKER VERSION)



Tunisian Yam and Red Bean Stew (Slow Cooker Version) image

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

1/2 cup small dried red beans (or 1 can small red beans)
1 large onion, chopped
2 large red bell peppers, chopped
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 lbs yams, peeled and chopped into 1/2-inch cubes
3 cups vegetable stock or 3 cups water
2 large tomatoes, diced or 1 (14 ounce) can diced low-sodium tomatoes
1 -3 jalapeno pepper, minced (adjust this to your preference)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 cup creamy peanut butter
1/4 cup dry roasted peanuts
1 lime, cut into wedges

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



Slow Cooker Red Beans and Rice image

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

6 cups water
1 (16 ounce) package dry kidney beans
12 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped, or to taste
2 cloves garlic, minced, or to taste
1 bay leaf
salt and pepper to taste

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



Tunisian Slow-Cooked Turkey Breast image

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

2 tablespoons all-purpose flour
1 teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) skinless, boneless turkey breast half
1 tablespoon olive oil
1 acorn squash, seeded and cut into quarters
3 large carrots, peeled and cut into 3 pieces
2 red onions, quartered
6 unpeeled garlic cloves

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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