Khorak-e Loobia (Red Kidney Bean Side Dish)
As the numerous astray cats, who got to eat some of our leftovers, would testify, the dish is plenty fine on its own, without the signature Persian herbs and seasoning. But, my spice craze just had to have cumin seeds with beans and it sure worked well.
Remember the longer the beans cook, the better they get. Don’t give into the temptation to rush things along.
(By the way, the cats in Iran resemble nothing like the infamous Persian Cats in the West.)
Ingredients (Serves 4):
- 2 cups red kidney beans- soaked over night
- 2 lrg onions, thinly sliced
- 4 lrg cloves of garlic, minced
- 2 Tbs tomato paste
- 1 tsp cumin seeds
- juice of 2 limes
- 1 tsp each salt & pepper
Time~ Prep: 30 min (sauce) Cook: 2.5 hrs
- Drain the beans. Transfer to a large pot. Cover with enough water, bring to a rapid boil. Reduce heat and cook for 2 hours over low-med heat.
- Meanwhile, in a lrg skillet, heat enough oil. Add the cumin seeds and saute over medium heat ’till fragrant ( 1-2 minutes).
- Add in the sliced onions and sear ’til golden brown (~ 10 minutes).
- Add the garlic and saute for ~ 2 minutes longer.
- Now add the tomato paste, salt and pepper, and a cup of water, stir well.
- Simmer on low heat for 15 minutes to make a smooth sauce. Set aside ’till the beans are ready.
- Add the sauce mixture to the cooked beans and stir.
- Add lime juice, taste and adjust the seasoning. Cover and simmer for another 30 minutes.
It is enjoyed as a side dish or light meal with bread, but I love it better over rice.
Befarma ghaza ( formally requesting to enjoy your food)