1 tablespoon ev coconut oil 1 onion -- finely chopped 3 cloves garlic -- minced 1 teaspoon toasted ground cumin 1 teaspoon sea salt 1/2 teaspoon pepper 2 medium tomatoes -- peeled and chopped coarsely 1 cup water 1 pound beets -- prepared as directed 1. Warm ev coconut oil in skillet over medium high heat. Add onion and cook, stirring, until softened. Stir in garlic, cumin, sea salt and pepper and cook for 1 minute. Add tomatoes and water and bring to a boil. (This step may be done the night before.) 2. Place beets in slow cooker stoneware and pour tomato mixture over them. Cover and cook until beets are tender: LOW 8 to 10 hrs; HIGH 4 to 5 hrs. PREPARE BEETS -- Peel. Use whole if small, or slice thinly (1/4-inch thick). Don't mix sizes. Peeling ensures that all the delicious cooking juices end up on your plate! VARIATION: add hot pepper sauce to taste after the beets have finished cooking.
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