Persian Kidney Beans

Submitted by PalatablePastime

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

 

• Ready In: 52mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 2 onions, chopped
• 3 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 1⁄4 teaspoon cinnamon
• 1 cup orange juice
• 1 lime, juice of
• 1 can tomato paste
• 4 (15 1/2 ounce) cans kidney beans, rinsed and drained
• 1 jalapeno, chopped (add more if you like)
• pita bread

directions

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.

Reviews

[kiskatara]

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

 

[ladypit]

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.

 

[tamara.packer]

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.

 

[sugarpea]

This was surprisingly flavorful and not the least bit bean-boring as I feared it might be. Half a recipe made more than enough to serve four at our house. We dressed the pita sandwiches with a spoonful of cooling, creamy yogurt.

 

[UmmBinat]

This was yummy although I changed it somewhat by using another Persian ingredient. Instead of orange juice I used pomegranate molasses mixed with water, sea salt, to taste, no lime juice as I didn't have any on hand but the pomegranate molasses does have a sourish flavour, plus he rest of the ingredients. Served with rice and recipe#180210. Made for Visiting Iran(Persia) in June 2012!