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    You are in: Home / Recipes / Persian Kidney Beans Recipe
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    Persian Kidney Beans

    Persian Kidney Beans. Photo by JackieOhNo!

    1/1 Photo of Persian Kidney Beans

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    littlemafia's Note:

    This is for the bean lovers!

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    Units: US | Metric


    1. 1
      Saute the chopped onion in oil. Add the garlic, cumin and cinnamon.
    2. 2
      Add the lime juice, then the tomato paste and the water.
    3. 3
      Simmer for 5 minutes.
    4. 4
      Add the beans and the chili pepper and simmer for another10 minutes.
    5. 5
      It's done when it's quite dry,.
    6. 6
      Serve stuffed into pita bread.

    Ratings & Reviews:

    • on January 03, 2012


      With the only fresh veggies in the house being onions and mixed baby kales, I had to whip up something fast. I already had this recipe set aside as one I wanted to try. We include fresh greens in most meals, so I added a couple handfuls of the baby kale just after I added the canned beans. We also love spices, so I doubled the cumin and added two hefty shakes of cinnamon. I used a teaspoon of red pepper flakes instead of a fresh chili, and used nearly a whole bulb of chopped garlic. We ate it on corn tortillas since we didn't have any pitas. I think it would be excellent on cornbread. We'll definitely be eating this again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2012


      Fast, easy & delicious. Served over white rice. Made for Something Old, Something New over inthe Safari Supper Club forum 3/09. :) Oh my, I have made this before! It was fast, easy & delicious this time, too! Served over basmati. Made for Visiting Persia in the NA/ME Forum 6/12.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2011

      I can imagine this would be really good in pita but we are gluten free. For us it was 4 stars over Rice Bil Shareyah (White Rice With Browned Fideo Noodles) eaten with baby arugula. I used canned kidney beans, cayenne powder instead of chili pepper, to taste, sea salt, freshly ground black pepper, plus the rest. Made for Veggie Swap 31 ~ February 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Persian Kidney Beans

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.4
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 860.0 mg
    Total Carbohydrate 49.7 g
    Dietary Fiber 15.5 g
    Sugars 8.3 g
    Protein 15.4 g

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