Moroccan Recipe: Slow Cooker Tajine with White Beans

Our schedule has been getting consistently busier as my boys are getting older so I’ve had to start playing with the slow cooker a bit. A few weeks ago I tried another recipe without telling the family that I made it in the slow cooker (they tend to be slow cooker-phobic). They really liked it so I plan to use it a lot more. Last night was swimming class and around 3pm I threw this in.

Slow Cooker Tajine with Beef and White Beans

Ingredients

2 tsp vegetable oil
handful of italian parsley finely chopped
1 tsp chopped garlic
1/2 tsp corriander
1 tsp cumin
1/4 tsp hot paprika
1/2 of a preserved lemon
1 tsp white pepper
1/2 pound beef (bone in or out your choice)
2 cups white beans – soaked at least 6 hrs preferably overnight
3-4 cups of water (enough to cover the beans and meat)

The directions are pretty straight forward – throw it all in the crock pot and cook on high for 3 hours or on low for about 6 hours. If everything is cooked through and there is still a good bit of water left, pour the contents into a large pot on the stove and boil until liquid is reduced.

You don’t have to use meat in this recipe – using just white beans works great too!!