Persian Kidney Beans Recipe

Name: Persian Kidney Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 onions, chopped; 3 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon cumin; 1/4 teaspoon cinnamon; 1 cup orange juice; 1 lime, juice of; 1 can tomato paste; 4 (15 1/2 ounce) cans kidney beans, rinsed and drained; 1 jalapeno, chopped (add more if you like); pita bread

Servings: persons

1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, chopped
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cinnamon
1 cup orange juice
1 lime, juice of
1 can tomato paste
4 (15 1/2 ounce) cans kidney beans, rinsed and drained
1 jalapeno, chopped (add more if you like)
pita bread

1
Heat oil in large pan; add onion and saute until tender, about 5 minutes.
2
Add salt and other spices and cook for 5 minutes more, stirring.
3
Stir in fruit juices, mixing well.
4
Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.
5
Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.
6
Serve stuffed inside of split pita rounds like a sandwich.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 onions, chopped, 3 cloves garlic, chopped, 1 teaspoon salt, and more.

Yes, Persian Kidney Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Kidney Beans

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