Persiankidneybeans Recipes

PERSIAN KIDNEY BEANS

Persian Kidney Beans image

A great vegetarian entree, this is a little bit spicy but can be adjusted to taste. Adapted from a recipe by Molly Katzen.

Provided by PalatablePastime

Categories Beans

Time 52m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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

PERSIAN KIDNEY BEANS

Persian Kidney Beans image

Make and share this Persian Kidney Beans recipe from Food.com.

Provided by littlemafia

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups cooked kidney beans
1 onion
1 garlic
1/2 teaspoon cumin
1 dash cinnamon
1 lime, juice of
3 tablespoons tomato paste
1 cup water
1 tablespoon oil
1 small chili pepper
salt
pepper

Steps:

Saute the chopped onion in oil. Add the garlic, cumin and cinnamon.
Add the lime juice, then the tomato paste and the water.
Simmer for 5 minutes.
Add the beans and the chili pepper and simmer for another10 minutes.
It's done when it's quite dry,.
Serve stuffed into pita bread.

Nutrition Facts : Calories 298.5, Fat 5.2, SaturatedFat 0.8, Sodium 860, Carbohydrate 49.7, Fiber 15.5, Sugar 8.3, Protein 15.5

PERSIAN BEEF KEBABS

Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

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