Persian Baked Beans Recipe: Khorak Loobia Chiti

Persian Baked Beans Recipe

Today we’re diving into a delightful dish that brings a Persian twist to the classic baked beans. This recipe is not just a side dish; it’s a main event, perfect for warming up your dinner table with its rich flavors and hearty textures. We’ll use a mix of traditional Persian spices and some common ingredients to whip up a dish that’s both comforting and exotic. Ready to bring some international flair to your kitchen? Let’s get started!

Persian Baked Beans Recipe

Main Ingredients

Pinto beans: 2 cups
Mushrooms: 200 g
Medium onion: 1
Garlic cloves: 2
Medium potatoes: 1
Tomato paste: 2 tbsp
Lemon juice: 2 tbsp

Spices and Seasonings

Salt: 1.5 tsp
Black pepper: 1 tsp
Turmeric: 1 tsp
Paprika powder: 1 tbsp
Vegetable oil: 3 tbsp

Step 1: Prepare the Pinto Beans

Begin by thoroughly washing the pinto beans. Place them in a large bowl filled with water and allow them to soak for 6 hours. This step is crucial for softening the beans and reducing cooking time.

Step 2: Drain and Rinse Beans

After soaking, drain the pinto beans by pouring them into a colander and rinsing them under cold water to remove any impurities that have surfaced from the soak.

Step 3: Sauté the Onions

Peel and finely chop the onion. Heat a pot over medium heat and add vegetable oil. Once the oil is hot, add the chopped onions and sauté them for about 3 minutes, or until they become translucent and slightly golden.

Step 4: Add Garlic and Spices

Peel and finely chop the garlic cloves. Add them to the pot with the onions. Also, incorporate the turmeric and tomato paste, stirring well. Continue to sauté the mixture for another 4 minutes to allow the flavors to meld.

Step 5: Cook the Pinto Beans

Add the drained pinto beans to the pot and stir them with the onion, garlic, and spice mixture. Sauté everything together for one minute to combine the flavors.

Step 6: Add Water and Boil

Pour 6 cups of water into the pot with the beans. Increase the heat to high and bring the water to a rapid boil.

Step 7: Simmer the Beans

Once the water reaches a boil, reduce the heat to low and let the pinto beans simmer gently for one hour. This slow cooking process helps the beans become tender.

Step 8: Prepare Potatoes and Mushrooms

While the beans are simmering, peel the potato and cut it into one-centimeter cubes. Clean the mushrooms and slice them.

Step 9: Add Potatoes and Mushrooms

After the beans have simmered for one hour, add the chopped potatoes and sliced mushrooms to the pot. Stir well to distribute them evenly.

Step 10: Season the Dish

Add salt and black pepper to the pot. Stir the mixture well to ensure the seasoning is evenly distributed.

Step 11: Continue Cooking

Continue to cook the beans, potatoes, and mushrooms together for another 45 minutes. This additional cooking time allows the potatoes to soften and the flavors to deepen.

Step 12: Add Final Seasonings

After 45 minutes, sprinkle the paprika powder into the pot and pour in the lemon juice. Stir well to combine all the ingredients and flavors.

Step 13: Cook for Final 15 Minutes

Let the dish cook for another 15 minutes to allow the new seasonings to infuse into the dish, enhancing its flavor and color.

Step 14: Serve the Dish

Once everything is cooked and the flavors are well blended, remove the pot from heat. Transfer the beans and vegetables to a serving dish.

Step 15: Enjoy Your Meal

Serve the Persian baked beans hot, accompanied by fresh bread to soak up the delicious sauce. This hearty meal is perfect for a fulfilling dinner.

Recipe Summary

To make Persian Baked Beans, start by washing and soaking pinto beans for 6 hours. After soaking, drain and rinse them. In a pot, sauté chopped onions in vegetable oil until golden, then add finely chopped garlic, turmeric, and tomato paste, cooking for another 4 minutes. Add the beans and water to the pot, bring to a boil, then simmer for an hour. Next, add cubed potatoes and sliced mushrooms, season with salt and black pepper, and cook for 45 minutes. Finally, stir in paprika powder and lemon juice, cook for 15 more minutes, and serve with bread.