Lebanese Navy Beans With Tomatoes & Onion

From January 2013

This stuff is THE BOMB!!!!! I added some seasoned stir-fry beef to it for the dudes (would be good with chicken too). They loved it. This recipe is from http://www.sanctuaryofocala.com/danielfastrecipes.html#40

Lebanese Navy Beans With Tomatoes & Onion

1 cup dried navy beans, soaked overnight

1 Tbsp extra virgin olive oil

2 onions, diced

4 garlic cloves

14 1/2 ounces diced tomatoes

3 tablespoons tomato paste

3 tsp cumin

salt & freshly ground black pepper

Throw Navy Beans in crockpot with water (I put in enough to cover the beans and have a few inches over) before work (cook for 6-8 hours on high) reserve liquid. In a dutch oven, heat oil over medium heat. Add onions and garlic, sauté 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 brown rice.