Persian Kidney Beans

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Total Time
12 mins
40 mins

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