Welcome to a culinary adventure that will enchant your taste buds! Today, I’m taking you on a journey through the rich and delicious world of easy Persian cuisine. Our destination? A dish that not only delights the palate but also warms the soul: Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی. Are you a fan of the traditional British dish “Baked Beans”? Then, it’s about time to take a culinary trip to the Middle East and discover the vegetarian Persian bean stew made from pinto or quail beans. This stew is the perfect alternative to the classic Baked Beans with its savory flavors, rich textures, and spices. Dive into the world of Persian taste and let yourself be inspired by this delicious dish!

Watch my preparationvideo on Instagram

KHORAK-E LOOBIA CHITI- PERSIAN PINTO BEAN STEW لوبیاچیتی

In Iran, food isn’t just a matter of necessity but rather an art celebrated for centuries. The Persian Bean Stew is a perfect example of how we Iranians can transform simple ingredients like beans and mushrooms into a feast. The secret of this delicious Persian pinto bean stew is high-quality ingredients and the right balance of spices.
Pinto beans are the base, while mushrooms provide the perfect companions. Onions, garlic (optional), and spicy notes of turmeric, golpar, and chili give this dish its characteristic aroma. The spices combine the different flavors and will take your taste buds on an exciting journey – a taste explosion.

PINTO BEANS IN TRADITIONAL PERSIAN MEDICINE

Besides its delicious taste, Persian bean stew is also an excellent source of protein, fiber, and other nutrients. The fusion of beans, mushrooms, and spices makes this stew a nutritious meal that satisfies both the body and the palate. These legumes contain essential nutrients like iron and magnesium, which help to strengthen nerves and muscles.
In Teb-e Sonati – a traditional Persian medicine – they are recommended to support the nervous system and relieve muscle discomfort. Pinto beans also have a low glycemic index and help to stabilize blood sugar levels. For people with diabetes, this is very important to know. In Teb-e Sonati, pinto beans are recommended as part of a diabetic-friendly diet plan.

PREPARATION OF PINTO BEAN STEW

The secret to a perfect Persian bean stew is patience and the love for details. The Onions are fried golden, spices add their unique touch to the dish, and the slow preparation allows the flavors to come together in perfect harmony. The result? A flavor that you will not forget so quickly. Served with a sprinkling of fresh herbs or crispy fried onions, the Persian bean stew is a feast for the palate and the eyes. This dish celebrates joy and community, as we love to enjoy food in company, and Persian bean stew is the perfect choice to do so.
By using vegan alternatives like plant-based butter or oil, you can enjoy the flavors of Persian cuisine while sticking to your personal dietary preferences. Try this simple recipe and discover the diversity of Persian vegan cuisine!

KHORAK-E LOOBIA VARIATIONS

Come and explore with me the diversity of Khorak-e Loobia. This traditional Persian dish has many varieties and is prepared in different ways. The variety of Khorak-e Loobia is an example of the creative diversity of Persian cuisine. Whether with potatoes, crispy onions, spicy garlic, refreshing lemon juice, or crunchy green bell pepper cubes, these variations offer a range of tastes to please every taste bud. The possibilities are endless, and I love to read your version in the comments below. Let’s dive in and discover some fascinating variations of Khorak-e Loobia that will tantalize your taste buds.

• Potatoes for Creaminess
  Potatoes in the bean stew provide extra richness and creaminess. Their natural starch thickens the sauce and gives the dish a nice texture. In addition, potatoes absorb the flavors of the other ingredients, creating a more flavorful experience. Potatoes make the stew even more filling and nourishing as they are a good source of carbohydrates and vitamins.
• Crispy onions for topping
  Some lovers of Khorak-e Loobia swear by crispy fried onions as the perfect pairing. Instead of fresh onions, the crispy fried onions are served on top of the meal at the end as a delicious topping. Their crispy texture and intensive flavor add an extra taste to the dish.
• A hint of garlic
  For those who love the taste of garlic, a variation of Khorak-e Loobia with garlic is the perfect choice. Adding chopped garlic gives the dish a tangy note that awakens the taste buds.
• Lemon or lime juice adds freshness.
  A fresh variation of Khorak-e Loobia includes lemon or lime juice. The juices’ tangy taste brings a refreshing note to the dish and highlights the flavors of the beans and spices. You can also serve the dish with lemon or lime slices to enjoy the fresh citrus flavor to your taste.
• Bell peppers for crunch
  For extra texture and a touch of color, add finely diced green bell pepper to your variation of Khorak-e Loobia. Fry the chopped bell pepper with the onions, and you will have a nice crunch and a hint of paprika flavor.

INGREDIENTS PINTO BEAN STEW

300 g pinto beans*

1 large onion

1 tsp turmeric*

3 tbsp tomato paste*

50 g butter*(for the vegan version vegetable butter* or oil)

250 g mushrooms

1 tbsp Golpar*

1/2 tsp chili powder*

salt, pepper

PREPARATION OF PINTO BEAN STEW

Soak the pinto beans overnight and replace the water from time to time. The next day, place in a pot and fill with enough water to cover the beans by 2-3 finger widths. Simmer at medium temperature for about 30 minutes. The beans should be soft.

Dice the onion and fry in a pan with oil. As soon as they are glassy, sprinkle with turmeric and mix well. Add the tomato paste and fry until fragrant.

Melt the butter or, for a vegan alternative, oil or vegetable butter in another pan and add the mushrooms. Fry until cooked.

Add the fried mushrooms and their liquid to the onion and tomato paste mixture and stir well. Add the golpar and mix well.

Stir in the mixture to the cooked beans, and cook for one more hour. The liquid should become creamy in the meantime. Finally, stir in the chili, salt and pepper.

Serve with crispy fried onions, lavash bread and fresh herbs (sabzi khordan).

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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