Khorak-e Loobia - Red Kidney Beans Side Dish

This is a tasty and healthy dish that my mother used to make frequently when I was growing up. Khorak-e loobia is one of my favorite side dishes of all time and I make it fairly often. I like to add a generous amount of lemon juice after beans have been fully cooked.

Khorak-e Loobia - Kidney Beans Dish

Serves 4-6
2 cups Red kidney beans
2 large onions, finely chopped
4 large cloves of garlic, minced
3-4 tablespoons olive oil
2 tablespoons tomato paste
Juice of 2-3 lemons/lime (use more if you prefer)
Salt and pepper to taste
  1. Pick over the beans, rinse thoroughly and soak in water overnight. 
  2. Pour the water out, rinse and place the beans in a large pot, add 6 cups of water, bring to a rapid boil on high heat, reduce the heat and cook for 15 minutes over medium-high heat. 
  3. Drain the beans in a colander, return the beans back into the pot, add enough water to cover the beans by two inches, cover and cook for an hour on medium heat. 
  4. In a skillet, saute the chopped onions in olive oil until golden brown.
  5. Add garlic and saute for 2-3 minutes.
  6.  Then add the tomato paste, salt and pepper, stir well, saute for another 1-2 minutes
  7.  Add a cup of warm water, simmer on low heat for 10 minutes. 
  8. Pour the content of the skillet – onion, garlic and sauce mixture into to the pot, stir.
  9.  Add lemon juice, taste and adjust the seasoning, cover and simmer for another 20-30 minutes.

Khorak-e loobia can be served warm or cold.



  1. I am looking for dolmeh barge sabz,do you have its recepie? thanks

  2. Anonymous, yes, hopefully someday soon I'll post a recipe for it.