Best 8 Tunisian Yam And Red Bean Stew Slow Cooker Version Recipes

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Embark on a culinary journey to North Africa with this tantalizing Tunisian Yam and Red Bean Stew recipe. This hearty and flavorful stew is a delightful blend of sweet yams, earthy red beans, aromatic spices, and the vibrant flavors of North African cuisine. Perfect for a cozy dinner or a comforting lunch, this dish is not only delicious but also packed with wholesome ingredients. Discover how to prepare this authentic Tunisian stew in your slow cooker, ensuring a tender and flavorful result with minimal effort. In addition, find an array of other enticing recipes within this article, including a classic Tunisian Orange Cake, a refreshing Tunisian Salad, and a zesty Tunisian Harissa Sauce. Let your taste buds experience the vibrant flavors of Tunisia with these delectable culinary creations.

Let's cook with our recipes!

TUNISIAN YAM AND RED BEAN STEW (SLOW COOKER VERSION)



Tunisian Yam and Red Bean Stew (Slow Cooker Version) image

A former roommate of mine gave me the basic recipe for this spicy aromatic stew. It's great comfort food in cold weather, and fantastic fiery food for hot weather--it all depends on what you serve with it! I love it over steamed couscous or pieces of spongy bread, myself. Don't be put off by the long ingredient list...you are in for 10-15 minutes of chopping and that's it! Assemble this in your crock the night before and you'll have dinner done before you know it the next day!

Provided by velorutionista

Categories     Stew

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup small dried red beans (or 1 can small red beans)
1 large onion, chopped
2 large red bell peppers, chopped
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 lbs yams, peeled and chopped into 1/2-inch cubes
3 cups vegetable stock or 3 cups water
2 large tomatoes, diced or 1 (14 ounce) can diced low-sodium tomatoes
1 -3 jalapeno pepper, minced (adjust this to your preference)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/4 cup creamy peanut butter
1/4 cup dry roasted peanuts
1 lime, cut into wedges

Steps:

  • The night before you plan to make this stew, soak beans in water to cover. (Skip this step if using canned beans).
  • To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. Add the beans after they've soaked overnight. Give it a good stir before you set it cooking.
  • Cover and cook on low for 8-10 hours, till the yams and beans are tender.
  • Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
  • Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice.

Nutrition Facts : Calories 259.4, Fat 8.1, SaturatedFat 1.4, Sodium 255.4, Carbohydrate 42.6, Fiber 7.7, Sugar 5.6, Protein 7.1

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY



Slow-Cooker Tuscan White Bean Soup Recipe by Tasty image

Here's what you need: medium white onion, carrots, celery, garlic, chopped kale, canned diced tomatoes, white beans, salt, pepper, dried thyme, dried oregano, vegetable stock

Provided by Robin Broadfoot

Categories     Lunch

Yield 6 servings

Number Of Ingredients 12

1 medium white onion, diced
3 carrots, sliced
4 stalks celery, sliced
3 cloves garlic, sliced
4 cups chopped kale
14 oz canned diced tomatoes
2 cans white beans
salt, to taste
pepper, to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
6 cups vegetable stock

Steps:

  • In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
  • Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
  • Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1082 calories, Carbohydrate 103 grams, Fat 94 grams, Fiber 15 grams, Protein 19 grams, Sugar 24 grams

HUNGARIAN RED BEAN STEW



Hungarian Red Bean Stew image

Hearty winter fare, full of flavor. Serve over noodles or thick-crusted bread; rice would be lovely too! From Martha Rose Shulman of the New York Times

Provided by lecole54

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb red beans (washed, picked over and soaked for 6 hours or overnight in 2 quarts water)
2 tablespoons extra virgin olive oil
1 large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large bell pepper, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
salt, to taste
1 teaspoon oregano
1 pinch cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
fresh ground pepper, to taste
1/2 cup parsley, minced (or a combination of parsley and dill)
1/2 cup Greek yogurt (for topping)

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2½ quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet (reader suggests adding paprika here) and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladle-ful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to de-glaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : Calories 179.4, Fat 5.4, SaturatedFat 0.8, Sodium 64.3, Carbohydrate 26.8, Fiber 7.6, Sugar 4.2, Protein 8.2

VEGAN SWEET POTATO CHILI - SLOW COOKER VERSION



Vegan Sweet Potato Chili - Slow Cooker Version image

Posting for ZWT 5 - I believe it originated from a WW book, but I found it online and tweaked the spices slightly. Easy Peasy!

Provided by magpie diner

Categories     Vegan

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 16

1 medium onion, diced
1 medium zucchini, halved lengthways and then sliced into pieces about 1/4-inch thick
1 large sweet potato (chopped into bite sized pieces...use yam if you prefer)
1 (15 ounce) can white beans (aka Great Northern beans)
1 (14 ounce) can tomato sauce (a slightly smaller can or jar....ie 10oz is OK too)
1 (15 ounce) can diced tomatoes
2 tablespoons chili powder (can add about 1/2 tsp more if you like it really hot)
2 tablespoons brown sugar
1 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 teaspoon cinnamon
1/2 lb butternut squash, peeled and cut into 1-inch chunks
1/2 lb fresh green beans, trimmed and cut into 2-inch pieces
1 teaspoon red wine vinegar
1/2 teaspoon sea salt

Steps:

  • Place all ingredients into crockpot, stir gently.
  • Cook about 5 hours on high or 8-10 on low.

Nutrition Facts : Calories 300.1, Fat 2, SaturatedFat 0.4, Sodium 923.7, Carbohydrate 63.3, Fiber 14.4, Sugar 21.2, Protein 13.8

CREOLE RED BEAN STEW



Creole Red Bean Stew image

This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!

Provided by Jostlori

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1/2 large onion, diced
5 celery ribs, diced
6 green onions, sliced thin, green part larger
2 tablespoons garlic, minced
1 tablespoon tony chachere's creole seasoning
1 (10 ounce) can Rotel Tomatoes
1/2 lb andouille sausage
1/2 red bell pepper
2 bay leaves
2 tablespoons bacon grease (or butter)
1/4 cup butter
2 tablespoons Worcestershire sauce
1 tablespoon louisiana hot sauce
3 (15 ounce) cans red beans, drained
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried thyme
2 cups water

Steps:

  • Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
  • Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
  • Add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. Bring to a boil, and then turn down on low and let them cook about 20 minutes. Leave the lid off to thicken the fluid, but watch carefully so it doesn't dry.
  • Serve with fluffy white rice and enjoy!

Nutrition Facts : Calories 815.8, Fat 35.4, SaturatedFat 15.6, Cholesterol 69, Sodium 1309.5, Carbohydrate 87.7, Fiber 23, Sugar 5.3, Protein 40.7

SLOW COOKER RED BEANS AND RICE



Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories     dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

COLD WEATHER SLOW COOKER BEEF STEW



Cold Weather Slow Cooker Beef Stew image

Make and share this Cold Weather Slow Cooker Beef Stew recipe from Food.com.

Provided by HokiesMom

Categories     Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless beef top round steaks
8 medium carrots
1 lb small red potato
1 medium red pepper, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup all-purpose flour
1 (6 ounce) can tomato paste
1 1/4 cups beef broth
1 teaspoon salt (optional)
1 teaspoon minced garlic
1 teaspoon pepper

Steps:

  • Cut beef steak into 1-inch cubes.
  • Cut carrots into 1 inch pieces.
  • Cut red potatoes into quarters.
  • In a large skillet, brown beef on all sides.
  • In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top.
  • In a small bowl, whisk the flour, tomato paste, and broth until smooth.
  • Stir in salt, garlic, and pepper.
  • Pour into the slow cooker.
  • Top with beef.
  • Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 435, Fat 15.8, SaturatedFat 6, Cholesterol 92.4, Sodium 630.8, Carbohydrate 36.3, Fiber 6.8, Sugar 11.2, Protein 37.7

SERBIAN BEAN STEW



Serbian Bean Stew image

It's a very easy recipe. Start it in the morning and leave it to finish right before dinner! Very wholesome and sticks to your ribs on a cold winter day! Serve with tomato & onion salad (to follow) Quick note: Vegeta is a seasoning found in the Polish aisle of your supermarket, Fantastic product.

Provided by veraj9170

Categories     Stew

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, diced
3 carrots, sliced
2 (8 ounce) cans red kidney beans, drained
1 large celery rib, sliced
2 medium potatoes, cubed
2 cups smoked ham, cubed
2 teaspoons vegeta seasoning
2 tablespoons vegetable oil
1 tablespoon flour
1 teaspoon paprika
salt

Steps:

  • Add all ingredients in large pot (EXCEPT THE OIL, FLOUR and RED PAPRIKA & SALT). Add enough water to just cover (Don't add more now, you will add a bit of water later.
  • Cook until veggies are tender, about 1 hour depending on individual stoves. Taste and adjust salt. At this point you can turn off stove cover pot and leave until ready to have dinner. NOW, make roux - in small sauce pan add oil and flour and paprika over med heat stirring so as not to burn. When you can scrape your finger down the back of your wooden spoon and it remains, it's good. Remove from flame, add a ladle of soup from bean pot stirring quickly so as not to clump but still be thick. Pour slowly into large pot w/other ingredients stirring all the while briskly and heat until thickened. Add little water if you feel it's too thick.
  • TOMATO & ONION SALAD.
  • 3 large ripe tomatoes diced small.
  • 1 large onion diced small.
  • 1/4 cup oil.
  • salt.
  • Add into bowl and add oil and salt to taste. Mix together set aside until ready.

Nutrition Facts : Calories 327.2, Fat 7.7, SaturatedFat 1, Sodium 53.7, Carbohydrate 53.9, Fiber 12.9, Sugar 4.8, Protein 13.1

Tips:

  • Choose the right yams: Look for firm and smooth yams with no blemishes or bruises. Avoid yams that have been cut or punctured.
  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of spices: The spices in this recipe give it a unique and flavorful taste. Be sure to use fresh spices for the best flavor.
  • Cook the stew on low heat: This will help to prevent the beans and yams from becoming overcooked and mushy.
  • Serve with rice or bread: This stew is a hearty and filling meal that can be served with rice or bread.

Conclusion:

This Tunisian yam and red bean stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of yams, red beans, and spices creates a flavorful and satisfying stew that is sure to please everyone at the table. Serve it with rice or bread for a complete meal.

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