Lebanese Navy Beans With Tomatoes And Onion Recipes

NAVY BEANS

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

CROCK POT NAVY BEANS WITH TOMATOES AND TABASCO

Steps:

• 1. Rinse beans and remove any rocks, debris or dried out beans
• 2. Spray crock pot with non-stick cooking spray
• 3. Put all ingredients in crock pot
• 4. Set crock pot to high heat; cook beans for 5-6 hours or until tender.

LEBANESE NAVY BEANS WITH TOMATOES AND ONION

Steps:

• Drain beans.
• Combine beans in pot with water, cover, bring to boil.
• Reduce heat, simmer partially covered until tender 1 to 1.5 hours. Skim off foam as it rises to top.
• Drain pot reserving liquid.
• In heavy bottom pot, heat oil over medium heat.
• Add onions and garlic, saute until golden for about 10 minutes.
• Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans.
• Add salt and pepper to taste.
• Simmer for 20 minutes until beans are tender and sauce has thickened.
• Serve over rice or cous cous. Or, just with bread.