خوراک لوبیا به سبک ایرانی “Iranian-Style Pinto Bean Stew”

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Soak pinto beans for 24 hours and then place them in a pot.

Add water to the beans, about 2 finger widths above the beans.

Chop 1 onion and add it to the pot.

Add 1-2 hot peppers to the pot (optional).

Quarter 3-4 medium tomatoes and add them to the pot.

Add 1 teaspoon black pepper, 1 tablespoon curry powder, and 2 tablespoons vegetable oil to the pot.

Bring the pot to a boil, then reduce the heat and simmer for about 1 to 1.5 hours until the beans are partially cooked.

Chop a second onion and sauté it in a bit of oil until golden brown.

Add 1 tablespoon of tomato paste to the sautéed onion and cook until the color and aroma of the paste are released.

Chop potatoes into small cubes and add them to the pot after the beans are partially cooked.

Simmer for another 30 minutes until the potatoes are soft.

If desired, add more tomato paste for a redder color, cooking it with the onion for 10-20 minutes.

Add salt to the stew once all ingredients are cooked.

Combine the sautéed onion and tomato paste mixture with the stew and stir well.

Let it simmer on low heat for another 15-20 minutes to blend the flavors.

For better flavor, you can add ground sumac and serve with fresh lemon juice and olive oil.

Optionally, serve with boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level: