Slow Cooked Green Beans With Harissa And Cumin Food

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

HARISSA-ROASTED GREEN BEANS

Steps:

• Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.

SLOW COOKER GREEN BEANS WITH BACON

Steps:

• Cut the bacon into small pieces and cook over medium heat until the bacon is fully rendered and crispy.
• Add the onions and saute with bacon until transparent.
• Lightly spray a slow cooker with cooking spray and add green beans. and pepper and stir making sure the bacon drippings are getting mixed in well.
• Add bacon and onion mixture followed by the diced potatoes.
• Add chicken broth, salt and pepper to taste. I frequently don't even add salt because the bacon has so much already.
• Cover and cook on low heat for 6 to 8 hours or high heat for 3 to 4 hours or until beans reach your desired level of tenderness.
• Add salt and pepper to taste. Serve immediately.

SLOW COOKER GREEN BEANS

Steps:

• Place green beans, pepper and onion mix, and bacon bits in a slow cooker. Season with garlic salt and pepper and top with butter chunks. Cook on high until heated through, 2 to 3 hours.

SLOW-COOKED GREEN BEANS

Steps:

• Place beans in a 5-qt. slow cooker. Mix remaining ingredients; pour over beans and toss to coat. Cook, covered, on low until heated through, 2-3 hours. Serve with a slotted spoon.

SLOW COOKER LENTIL CHILI

Steps:

• Heat oil in a large skillet and gently fry the onions, celery and carrot until soft (~ 8mins).
• Add the garlic, cumin, harissa and finely chopped fresh chili. Fry for a minute.
• Add the lentils, chopped tomatoes, tomato paste and stock and bring to simmer.
• Transfer to slow cooker.
• Cook on Low for 6-8 hours.
• Add kidney beans for the last half hour, tasting and adding salt and pepper to your taste then.

GREEN BEANS WITH CUMIN

Steps:

• Pull or cut off the ends of the green beans. Rinse the beans and set aside.
• Place the beans in a saucepan, and add cold water to cover and salt to taste. Bring to a boil, and let simmer 5 to 6 minutes or until tender. Drain.
• Add the butter and sprinkle with lemon juice, cumin, parsley and pepper. Toss to blend while cooking briefly over high heat - about 10 seconds. Serve.

SLOW-COOKED GREEN BEANS

Steps:

• Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.
• Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.
• Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

SLOW COOKED GREEN BEANS

Steps:

• Snap off green bean ends, then snap in half.
• In large stock pot, add all ingredients, adding just enough water to cover green beans.
• Cover pot and simmer for about 2 hours. Green beans are done when fork tender.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

HARISSA AND WHITE BEAN CHILI

Steps:

• In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
• Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
• Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.