Afghan Lubya- Vegetarian Kidney Bean Recipe

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and retain nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more affordable and has a longer shelf life.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are often cheaper and more convenient.

Soak dried red kidney beans in water for a couple of hours or up to two days.

In the Instant Pot, set to sauté and add 3 tablespoons of vegetable oil until hot.

Add 1 finely chopped onion and sauté until translucent.

Add 5 cloves of finely minced garlic and sauté until fragrant, about 1 minute.

Add 1 tablespoon each of ground cumin and ground coriander; sauté until fragrant, about 1 minute.

Add 1 tablespoon of tomato paste and cook for 30-45 seconds to get color on the tomatoes.

Add 1 can of whole tomatoes with juice and stir.

Pour in vegetable broth until it covers the beans, adjusting based on how many beans you use.

Add the soaked kidney beans to the pot.

Season with salt and black pepper to taste.

Set the Instant Pot to the bean chili setting for 15 minutes.

After cooking, if the stew is too liquidy, make a slurry with 1 tablespoon of cornstarch and a little water, mix it in, and let it thicken.

Crush any whole tomatoes with a spoon to break them down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary