Type what you have

Ingredients

• ✓ bay leaf
• beef stew meat
• butter
• canola oil
• onion
• chicken bouillon
• salt
• black pepper
• water

Instructions

1. 1 Cook and stir beef in butter and canola oil in a large saucepan over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and black pepper; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

By chaka

Ingredients

• ✓ bay leaf
• olive oil
• lemon juice
• white wine
• garlic
• salt
• black pepper
• oregano
• rosemary
• lamb leg
• onion
• green bell pepper
• mushroom
• tomato

Instructions

1. 1 Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
2. 2 Position oven rack to its top setting and set oven to broil.
3. 3 Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
4. 4 Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
5. 5 Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
6. 6 Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

By chefmarkmarcarian

Ingredients

• ✓ bay leaf
• olive oil
• onion
• couscous
• water
• vegetable bouillon base
• cinnamon
• garam masala
• cranberry
• broccoli
• almond
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add couscous and stir until light brown.
2. 2 Add water, bouillon, cinnamon, garam masala, and bay leaf; bring to a boil. Reduce heat, cover, and simmer until water is absorbed, 8 to 10 minutes. Add cranberries, broccoli, and almonds, and allow to steam under the lid until softened, about 3 minutes. Season with salt and pepper and garnish with parsley. Serve warm.

By Lenny

Ingredients

• ✓ bay leaf
• olive oil
• onion
• salt
• thyme
• garlic
• cumin
• vegetable broth
• tomato
• red lentil
• tomato paste
• oregano
• black pepper
• water
• flat-leaf parsley
• lemon

Instructions

1. 1 Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.
2. 2 Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.
3. 3 Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

By Jet62879

Ingredients

• ✓ bay leaf
• chicken broth
• lime zest
• thyme
• parsley
• red wine
• saffron
• rosewater
• lime
• water
• garlic
• onion
• nutmeg
• cumin
• black pepper
• cardamom
• cinnamon
• turmeric
• salt
• olive oil
• lamb shank

Instructions

1. 1 Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
2. 2 Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
3. 3 Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
4. 4 Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
5. 5 Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
6. 6 Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
7. 7 Preheat the oven to 250 degrees F (120 degrees C).
8. 8 Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
9. 9 Place lamb shanks in the preheated oven to keep warm.
10. 10 Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.

By Andraya Winters

Ingredients

• ✓ bay leaf
• cilantro
• parsley
• green pea
• chickpea
• cayenne pepper
• saffron
• cumin
• oregano
• black pepper
• basmati rice
• spaghetti
• kosher salt
• red bell pepper
• yellow onion
• butter
• olive oil
• water
• salt
• yellow onion
• carrot
• celery
• chicken

Instructions

1. 1 Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
2. 2 Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
3. 3 Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
4. 4 Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
5. 5 Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
6. 6 Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
7. 7 Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
8. 8 Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

By John Mitzewich

Ingredients

• ✓ bay leaf
• yogurt
• olive oil
• couscous
• zucchini
• harissa
• cayenne pepper
• turmeric
• thyme
• celery
• red bell pepper
• green bell pepper
• turnip
• parsnip
• rutabaga
• tomato
• chickpea
• carrot
• chicken stock
• garlic
• onion
• spicy sausage
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
2. 2 Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
3. 3 Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
4. 4 Serve stew over couscous; dollop with yogurt.

By SKIDMORA

Ingredients

• ✓ bay leaf
• mint
• parsley
• pomegranate molasses
• brown sugar
• tomato paste
• tomato
• fava bean
• vegetable broth
• salt
• pea
• red bell pepper
• carrot
• butternut squash
• anchovy
• garlic
• onion
• olive oil
• olive oil
• red pepper flake
• paprika
• sea salt
• garlic
• cumin seed
• caraway seed
• coriander seed

Instructions

1. 1 To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside.
2. 2 Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
3. 3 Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
4. 4 Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen.
5. 5 Just before serving, stir in the chopped parsley. Top with the mint, if you like.

By XjacyX

Ingredients

• ✓ bay leaf
• ketchup
• beer
• worcestershire sauce
• ground beef

Instructions

1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Ingredients

• ✓ bay leaf
• butter
• garlic
• chicken stock
• white wine
• baby bok choy

Instructions

1. 1 Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

By Valerie Taylor

Ingredients

• ✓ bay leaf
• beef tamale
• beef broth
• water
• chili powder
• long grain rice

Instructions

1. 1 Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.

By KenderFriend

Ingredients

• ✓ bay leaf
• heavy cream
• chicken broth
• salt
• black pepper
• cardoon
• gruyere cheese

Instructions

1. 1 Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
2. 2 Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
5. 5 Bake in the preheated oven until top is browned, about 30 minutes.

By Swoopadoop

Ingredients

• ✓ bay leaf
• apple juice
• apple cider vinegar
• liquid smoke
• baby back pork rib

Instructions

1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Ingredients

• ✓ bay leaf
• bison back rib
• water
• carrot
• celery
• onion
• bbq sauce

Instructions

1. 1 Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
2. 2 Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
4. 4 Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

By Deb C

Ingredients

• ✓ bay leaf
• mussel
• garlic
• onion
• parsley
• thyme
• white wine
• butter

Instructions

1. 1 Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
2. 2 Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
3. 3 Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

By Christine L

Ingredients

• ✓ bay leaf
• corned beef brisket
• spice packet
• beer
• peppercorn
• garlic clove

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ bay leaf
• pork chop
• ketchup
• salt
• celery seed
• nutmeg
• white vinegar
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Ingredients

• ✓ bay leaf
• dry white wine
• onion
• celery
• peppercorn
• salmon
• dill
• lemon

Instructions

1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Ingredients

• ✓ bay leaf
• bacon
• smoked sausage
• onion
• garlic
• black bean
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, sausage, onion, and garlic for 3 to 4 minutes. Pour in broth and scrape any browned bits of the bottom of the pot. Stir in beans, bay leaves, salt, and pepper. Cancel saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Season to taste with additional salt and pepper.

By Diana71

Ingredients

• ✓ bay leaf
• beef broth
• water
• tomato paste
• garlic
• beef bouillon
• black pepper
• long grain white rice
• cheddar cheese

Instructions

1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Ingredients

• ✓ bay leaf
• corned beef brisket
• black peppercorn
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ bay leaf
• vegetable oil
• pork loin roast
• onion
• carrot
• beer
• salt
• black pepper
• clove

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
3. 3 Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
4. 4 Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
5. 5 Return pork roast to the pot and cover.
6. 6 Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
7. 7 Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
8. 8 Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
9. 9 Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

By Mark D Wilder

Ingredients

• ✓ bay leaf
• chicken
• beer
• poultry seasoning
• liquid smoke
• metal skewer

Instructions

1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Ingredients

• ✓ bay leaf
• beef roast
• soy sauce
• beef bouillon
• black peppercorn
• rosemary
• thyme
• garlic powder
• bread

Instructions

1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Ingredients

• ✓ bay leaf
• lentil
• water
• onion
• bacon
• garlic powder

Instructions

1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen

Ingredients

• ✓ bay leaf
• lemon juice
• olive oil
• salt
• pepper
• sea bass

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine lemon juice, oil, bay leaf, salt, and black pepper in a small bowl; rub on fish, inside and out.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, 8 to 10 minutes, flipping halfway through.

By Selva

Ingredients

• ✓ bay leaf
• top round steak
• vegetable oil
• onion
• celery
• garlic
• cream of mushroom soup
• beer
• clove

Instructions

1. 1 Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
2. 2 Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
3. 3 Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
4. 4 Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

By CHRISTYJ

Ingredients

• ✓ bay leaf
• pork belly
• garlic
• salt
• black pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pork belly, garlic, bay leaves, salt, and pepper in a skillet; pour in enough water to cover. Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes.
3. 3 Drain and let sit at room temperature until pork has air-dried.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes.
6. 6 Remove fried pork with a slotted spoon and drain on a paper towel-lined plate.

By lanrover

Ingredients

• ✓ bay leaf
• beef chuck roast
• garlic
• rosemary
• water
• soy sauce

Instructions

1. 1 Place beef in a slow cooker; season with garlic and rosemary.
2. 2 Add bay leaves; pour in water and soy sauce. Cook on Low for 6 to 10 hours.

By Lori Anderson

Ingredients

• ✓ bay leaf
• red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• red chile pepper
• garlic powder
• anise seed

Instructions

1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER