Persian Kidney Beans

Sue Lau's Note:

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

• Total Time: 52 mins
• Prep Time: 12 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 onions , chopped
• 3 cloves garlic , chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• ¼ teaspoon cinnamon
• 1 cup orange juice
• 1 lime, juice of
• 1 can tomato paste
• 4 (15 ½ ounce) cans kidney beans , rinsed and drained
• 1 jalapeno , chopped (add more if you like)
• pita bread

Directions:

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.

Reviews

[kiskatara]

i left out the oj and it was still wonderful. Thanks!

[ladypit]

Yum. I halved this and left off the jalapenos. Really great flavor. The kids were not huge fans but they prefer plain food and don't always recognize how good something really is! I served this over pearl barley and I liked the combination of almost sweet beans and the creamy pearl barley.