Skip to content

Type what you have

Cook with

tomato paste ×
Chunky Pizza Dip
Lunch Italian

Chunky Pizza Dip

3.9

Prep
Cook
Total

Instructions

  1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Bone Broth
Lunch American

Bone Broth

4.6

Prep
10 min
Cook
1470 min
Total
1480 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  2. 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.
  3. 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.
  4. 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  5. 5 Cook on Low for at least 24 hours.
  6. 6 Strain broth through a fine-mesh strainer into a container and refrigerate.

By mwm080709

Dynamite
Lunch American

Dynamite

3.9

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
  2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Contadina® Insalata Minestrone
Lunch

Contadina® Insalata Minestrone

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
  2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
  3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Eastern-Style Mulligatawny Soup
Lunch American

Eastern-Style Mulligatawny Soup

4.7

Prep
5 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
  2. 2 Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
  3. 3 Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
  4. 4 Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.

By Pantaloons

Spicy Pecan Soup
Lunch American

Spicy Pecan Soup

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
  2. 2 Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
  3. 3 Set aside 2 cups of soup. Pour the rest of the soup 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 contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. 4 Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

By ArtistColumbus

Classic Dairy-Free Cream of Tomato and Basil Soup
Lunch American

Classic Dairy-Free Cream of Tomato and Basil Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
  2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
  3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
  4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Jan's Carrot Soup - Vegan and Dairy-Free
Lunch American

Jan's Carrot Soup - Vegan and Dairy-Free

4.4

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  2. 2 Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
  3. 3 Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By What's for dinner, mom?

Lentil Tacos
Lunch

Lentil Tacos

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
  3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
  4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Pasta e Fagioli ala Weeble
Lunch American

Pasta e Fagioli ala Weeble

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.
  2. 2 Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.
  3. 3 Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

By debbie eckstein

Sloppy Joe with Ground Turkey
Lunch American

Sloppy Joe with Ground Turkey

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Break ground turkey into the pot. Cover pot with lid and cook meat until browned on the outside, 2 to 3 minutes. With a slivered wooden spoon, break meat up into very small pieces; continue to cook and stir until nearly completely browned, 3 to 5 minutes.
  2. 2 Stir tomato, onion, green bell pepper, parsley, and red pepper flakes into the turkey mixture; season with salt and black pepper; cook until the tomato softens, 3 to 4 minutes. Add tomato past and lemon juice; stir to coat vegetables with tomato paste. Cover pot with lid, reduce heat to low, and cook until the vegetables are tender, 7 to 10 minutes. Serve on toasted hamburger buns topped with cheese.

By mtomasino

Chef John's Tomato Sauce
Lunch Italian

Chef John's Tomato Sauce

4.8

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
  2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
  3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
  4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Whole30®-Friendly Beef and Vegetable Soup
Lunch American

Whole30®-Friendly Beef and Vegetable Soup

Prep
35 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
  2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
  3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
  4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
  5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Fisherman's Wharf Cioppino
Lunch American

Fisherman's Wharf Cioppino

4.8

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot.
  2. 2 Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes.
  3. 3 Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.

By norm

Best Darn Minestrone Soup Around
Lunch American

Best Darn Minestrone Soup Around

4.7

Prep
10 min
Cook
125 min
Total
135 min

Instructions

  1. 1 Melt butter in a large stock pot over medium heat. Add onions and sauté until soft. Add mixed vegetables, broth, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
  2. 2 Use a slotted spoon to transfer about 1/2 of the vegetables to a blender or food processor, reserving the liquid in the stockpot. Purée vegetables until smooth, then return to the pot.
  3. 3 Stir in heavy cream, macaroni, garbanzo beans, 1/2 of the Parmesan cheese, garlic powder, parsley, pepper, basil, and salt. Cook, stirring frequently, for 30 minutes.
  4. 4 Ladle into bowls and sprinkle with remaining Parmesan cheese.

By Chef Ron

Chef John's Manhattan Clam Chowder
Lunch American

Chef John's Manhattan Clam Chowder

4.8

Prep
35 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
  2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
  3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
  4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
  5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
  6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Zucchini Summer Soup
Lunch American

Zucchini Summer Soup

4.1

Prep
40 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
  2. 2 Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.
  3. 3 Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.
  4. 4 Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.
  5. 5 Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.

By Elizabeth

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Solianka (Russian Beef Soup)
Lunch European

Solianka (Russian Beef Soup)

4.8

Prep
25 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
  2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
  3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
  4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
  5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
  6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Syrian Spaghetti
Dinner Middle Eastern

Syrian Spaghetti

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
  3. 3 Bake in preheated oven for 1 hour, or until top is crunchy.

By Mike

Turkish Red Lentil 'Bride' Soup
Middle Eastern

Turkish Red Lentil 'Bride' Soup

4.6

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
  2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
  3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
  5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Mexican Shakshuka aka 'Eggs in a Pot'
Middle Eastern

Mexican Shakshuka aka 'Eggs in a Pot'

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo with mushrooms and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
  2. 2 Combine diced tomatoes, chicken broth, and tomato paste in a Dutch oven over medium heat. Bring to a simmer and stir in the chorizo mixture and most of the crema, reserving a small amount to drizzle on top later. Cover and let simmer, stirring occasionally, until stew is the texture of a thick chili, at least 30 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Lightly butter both sides of the bread slices and place on a baking sheet.
  5. 5 Toast in the preheated oven, turning bread halfway, for 10 minutes.
  6. 6 Fill a pot with water and add baking soda. Bring to a boil. Add eggs and boil for exactly 5 minutes and 45 seconds. Remove eggs and immediately place into an ice water bath to stop the cooking process. Remove shells.
  7. 7 Place eggs into the chorizo stew to re-warm them. Top with queso fresco and drizzle with the remaining crema. Serve in bowls with pieces of toasted bread.

By Cynthadeltorro

Afghan Tomato Soup (Aush Goshti)
Middle Eastern

Afghan Tomato Soup (Aush Goshti)

4.3

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
  2. 2 Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

By Sumaia Cooks

Fried Cauliflower (Egyptian Style)
Appetizer Middle Eastern

Fried Cauliflower (Egyptian Style)

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.
  2. 2 Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until batter is smooth; thin with milk as needed.
  3. 3 Heat oil in a deep skillet to 350 degrees F (175 degrees C).
  4. 4 Dip cauliflower florets in batter; fry battered cauliflower in hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Marmar

Tomato Freekeh
Side Dish Middle Eastern

Tomato Freekeh

3.8

Prep
10 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
  3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Fasoulia (Breakfast Kidney Bean Dish)
Breakfast Middle Eastern

Fasoulia (Breakfast Kidney Bean Dish)

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; cook onion, stirring occasionally, until translucent, about 5 minutes.
  2. 2 Stir in jalapeño pepper; cook and stir until softened, about 5 more minutes.
  3. 3 Mix in tomato and tomato paste; stir well to combine. Pour in kidney beans with their liquid; stir in cumin and curry powder. Bring to a boil, reduce heat to medium-low, and simmer until beans are hot and sauce has thickened, about 15 minutes.

By AiyahM

Turnip Stew-Arabic Style
Dinner Middle Eastern

Turnip Stew-Arabic Style

3.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
  2. 2 Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

By HESANTONE

Middle Eastern White Beans
Dinner Middle Eastern

Middle Eastern White Beans

4.3

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Combine soaked beans, tomato paste, pimento sauce, garlic, onions, lemon juice, cumin, olive oil, salt, and pepper in a slow cooker crock. Mix together until beans are coated. Pour in beef broth and top off with enough water to completely cover bean mixture.
  2. 2 Cook on High until beans are tender and liquid is thickened, about 6 hours. It should not be soupy.

By Ani