Persian Kidney Beans

Submitted by littlemafia

"This is for the bean lovers!"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 cups cooked kidney beans
• 1 onion
• 1 garlic
• 1⁄2 teaspoon cumin
• 1 dash cinnamon
• 1 lime, juice of
• 3 tablespoons tomato paste
• 1 cup water
• 1 tablespoon oil
• 1 small chili pepper
• salt
• pepper

directions

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

Reviews

[JeanSgt]

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!

 

[Elmotoo]

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.

 

[UmmBinat]

I can imagine this would be really good in pita but we are gluten free. For us it was 4 stars over recipe#195100 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.

 

[cdserna86]

SO good! i made this to accompany a cactus dish that i made, and i fell in love with it. My husband, who such a picky eater and likes nothing with any spices that resemble middle-eastern/persian really really liked them, he had seconds and then leftovers for lunch. So good that i seriously have been eating it ALL WEEK. just wonderful

 

[JackieOhNo!]

This was a nice change of pace with a little zip to it. I think it was the lime juice that gave it the tang. I used a jalapeno pepper, being that is what I had on hand, but didn't really notice any heat. The combination of the tomato and lime juice gave it a nice acidity that is different for me when eating beans. I served this over Recipe #424424. Made for ZWT6.