🌶️ Spicy Persian Bean Delight: A Flavorful Vegan Stew 🍲

Recipe: Persian Kidney Beans 🌶️

Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Servings: 4

Description:

A fantastic vegetarian entree with a slight kick of spice, this Persian Kidney Beans recipe is a delightful dish that can easily become a household favorite. Inspired by Molly Katzen’s recipe, it offers a blend of Southwest Asian and Asian flavors, perfect for those seeking a healthy and satisfying meal. Adjust the spice levels to your preference and enjoy the rich aroma as it simmers away on your stove!

Ingredients:

1 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Juice of 1 lime
1 tablespoon tomato paste
1 can (15 oz) kidney beans, rinsed and drained
4 bell peppers, any color, diced

Nutrition per Serving:

Calories: 493.2
Fat: 6.5g
- Saturated Fat: 1.2g
Cholesterol: 0mg
Sodium: 2222.4mg
Carbohydrates: 85.6g
- Fiber: 26.4g
- Sugar: 21.2g
Protein: 26.1g

Instructions:

Heat Things Up: Begin by heating olive oil in a large pan over medium heat. Add finely chopped onions and sauté until tender and translucent, about 5 minutes.
Spice it Right: Stir in minced garlic, salt, ground cumin, and a touch of ground cinnamon. Allow the spices to bloom for another 5 minutes, stirring occasionally.
Add Zesty Flavors: Squeeze the juice of one lime into the pan, mixing well with the onion and spice mixture. This adds a delightful zing to the dish!
Tomato Paste Magic: Add a tablespoon of tomato paste, blending it into the mixture. Let it cook for a minute or so to deepen the flavors.
Simmer Away: Pour in a bit of water, enough to create a simmering sauce. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
Bean Power: Stir in the rinsed and drained kidney beans, coating them with the aromatic sauce. Toss in the diced bell peppers, adding a vibrant splash of color to the dish.
Let it Simmer: Continue to cook for an additional 20 minutes, or until the kidney beans are heated through and the peppers are tender. Keep an eye on the pot, giving it a stir now and then.
Serve and Enjoy: Once the Persian Kidney Beans are done, spoon them into split pita rounds or serve alongside rice for a hearty meal. The flavorful mixture stuffed inside a pita makes for a satisfying sandwich-style treat!

Recipe Notes:

Adjusting Spice: Feel free to tweak the spice levels to suit your taste buds. If you prefer it spicier, add a pinch of cayenne or red pepper flakes.
Make it a Meal: Serve this dish with a side of fluffy rice, quinoa, or a fresh salad for a complete and nutritious meal.
Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully on the stove or in the microwave.
Kidney Bean Variations: Don’t have kidney beans on hand? You can easily swap them out for black beans, pinto beans, or chickpeas for a delicious variation.
Garnish Ideas: Sprinkle some fresh cilantro, parsley, or a dollop of Greek yogurt on top before serving for an extra burst of flavor and freshness.

Whether you’re a seasoned fan of Middle Eastern cuisine or simply looking to try something new, this Persian Kidney Beans recipe is sure to impress! With its aromatic spices, tender beans, and colorful peppers, it’s a dish that brings warmth and flavor to any table. Enjoy the culinary journey with every delightful bite! 🍽️🌟