Khorak-e Loobia - Red Kidney Beans Side Dish (Repost)

This is a repost of the recipe I wrote back in 2008 when I was a brand new food blogger. خوراک لوبیا Khorak-e loobia is a near and dear dish to my heart not just because it's delicious and healthy but because it brings back treasured memories of when life seemed so simple and all your troubles could be gone with your mother's encouraging words and warm hugs. I'm not sure how this post never got published correctly. The link to the original post doesn't go anywhere. There seems to be a disconnect between the link and the actual post and the only way you can see it is by going through the archives of that year. I am not that computer savvy and I don't know how to fix this problem. Since I didn't want to let this post disappear on my blog I decided to post it again!

 My mother had a large, fish-shaped glass serving bowl with scale and fin patterns that she would use for serving these cooked beans. I am always on the look out to find the exact replica of that fish bowl but haven't found it yet. My mother's recipe called for using a generous amount of olive oil, extra ab-limoo (freshly squeezed lemon juice) and no tomato sauce. However, I added a little tomato paste to this recipe. I like the combination of red kidney beans and the tomato flavor. You can make khorak-e loobia with tomato paste/tomato sauce or even fresh tomatoes or without it. Also, you can use red vinegar instead of lemon juice. Khorak-e loobia can be made with pinto beans as well.

Khorak-e Loobia - Red Kidney Beans Side Dish

Ingredients:

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/limes (use more if you prefer)
Salt and pepper to taste
Water

Method:

1. Pick over the beans, rinse thoroughly and soak in water overnight.
2. Pour the soaking water out, rinse and place the beans in a large pot, add six 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 back into the pot, add enough water to cover by a couple of 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 another 2-3 minutes.
6. Then add the tomato paste, salt and pepper, saute for another 1-2 minutes, stir well.
7. Add a cup of warm water, simmer on low heat for 10-15 minutes.
8. Pour the content - onion, garlic and sauce mixture into 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 with warm bread, kotlet, and salad shirazi.

P.S: I tweaked the recipe just a little bit and added new photos.

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Poem by: Hatef Esfahani 

Enjoy!