Persian Kidney Beans
Transform your mealtime with the rich, comforting flavors of Persian Kidney Beans, a vibrant dish bursting with aromatic spices and wholesome ingredients. This quick, 35-minute recipe combines tender kidney beans with sautéed onions, garlic, and a blend of turmeric, cumin, and cinnamon for a warm and earthy flavor profile. Simmered in a luscious tomato paste base and finished with fresh parsley and zesty lemon wedges, it’s a perfect plant-based delight that’s both nourishing and satisfying. Serve it as a hearty side dish or a light main course with crusty bread or rice to soak up every flavorful bite. Elevate your cooking repertoire with this easy Persian-inspired recipe that’s a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Kidney beans (cooked or canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Turmeric powder
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Vegetable broth (or water)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 wedges Lemon wedges (for serving)
Instructions
Heat the olive oil in a medium saucepan or skillet over medium heat.
Sauté the diced onion for 5-7 minutes, or until it becomes translucent and golden.
Add the minced garlic and cook for another 1-2 minutes, stirring constantly to avoid burning.
Stir in the tomato paste, turmeric, cinnamon, and cumin, cooking for 1 minute to toast the spices and enhance their flavor.
Add the cooked kidney beans to the pan, stirring to coat them evenly in the spice mixture.
Pour in the vegetable broth (or water), then season with salt and black pepper. Stir to combine.
Lower the heat and let the mixture simmer uncovered for 15 minutes, stirring occasionally, until the flavors meld and the beans are slightly thickened.
Taste and adjust seasoning, adding more salt or spices if needed.
Transfer to a serving dish, garnish with freshly chopped parsley, and serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 17.4 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2582 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
