Persian Kidney Beans

Kidney beans are a staple in Persian cuisine and are often used in vegetarian dishes for their high protein content.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Persian Kidney Beans

Cooking Method: Boiling, Simmering Cuisine: Persian Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Kidney beans
• 1 medium Onion
• 3 clove Garlic cloves
• 2 tablespoon Olive oil
• 2 tablespoon Tomato paste
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh cilantro

Instructions

1. Soak the kidney beans overnight in water.
2. Drain the soaked beans and rinse them.
3. In a large pot, add the kidney beans and cover with water. Bring to a boil and simmer for about 45-60 minutes until the beans are tender.
4. In a separate pan, heat olive oil and sauté the chopped onion and garlic cloves until golden brown.
5. Add tomato paste, turmeric, cumin, salt, and black pepper to the pan. Stir well and cook for a few minutes.
6. Once the kidney beans are cooked, drain them and add them to the pan with the onion mixture. Stir well to combine.
7. Cook for another 10 minutes to allow the flavors to meld together.
8. Remove from heat and stir in lemon juice.
9. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.