Name: Slow Cooker Tajine with White Beans
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 6 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tsp vegetable oil; a handful of Italian parsley finely chopped; 1 tsp chopped garlic; 1/2 tsp coriander; 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 cups of water (enough to cover the beans and meat)

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.

I find that white beans were some of the first types of beans my kids really liked. Probably because they’re creamy and not overly “beany”. But, they can take a long time to cook until they’re soft. That’s why making white beans in a slow cooker is a great idea – you don’t have to really do anything but toss them in! Soaking in advance also makes a huge difference.

Slow Cooker Tajine with White Beans

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 6 hours

Additional Time: 1 minute

Total Time: 6 hours 6 minutes

A slow-cooked meal you can throw in as you go out the door to work and come how to a filling meal.

Ingredients

2 tsp vegetable oil
a handful of Italian parsley finely chopped
1 tsp chopped garlic
1/2 tsp coriander
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 cups of water (enough to cover the beans and meat)

Instructions

The directions are pretty straightforward - throw it all in the crockpot and cook on high for 3 hours or on low for about 6 hours.

I would suggest cutting your meat into smaller pieces so that it cooks through more evenly and increases the flavor.

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 the liquid is reduced.

I like to smash some of the beans as well in the end and mix them through the liquid to thicken it.

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