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

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    12 mins

    40 mins

    Sue Lau's Note:

    A great vegetarian entree, this is a little bit spicy but can be adjusted to taste. Adapted from a recipe by Molly Katzen.

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    Units: US | Metric


    1. 1
      Heat oil in large pan; add onion and saute until tender, about 5 minutes.
    2. 2
      Add salt and other spices and cook for 5 minutes more, stirring.
    3. 3
      Stir in fruit juices, mixing well.
    4. 4
      Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.
    5. 5
      Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.
    6. 6
      Serve stuffed inside of split pita rounds like a sandwich.

    Ratings & Reviews:

    • on July 18, 2007


      i left out the oj and it was still wonderful. Thanks!

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    • on May 30, 2007


      Yum. I halved this and left off the jalapenos. Really great flavor. The kids were not huge fans but they prefer plain food and don't always recognize how good something really is! I served this over pearl barley and I liked the combination of almost sweet beans and the creamy pearl barley.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2006


      We really like this at our house especially my 7 year old son). Easy to make, slightly sweet, quite an unusual flavor. I usually serve over rice with a side salad.

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

    Read All Reviews (6)


    Nutritional Facts for Persian Kidney Beans

    Serving Size: 1 (621 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.2
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 2222.4 mg
    Total Carbohydrate 85.6 g
    Dietary Fiber 26.4 g
    Sugars 21.2 g
    Protein 26.1 g

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