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Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی

Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی

With its savory flavors and plenty of spices, this stew is the perfect alternative to the classic baked beans.

Course Comfort Food, Stew, Thick Soup, vegan, vegetrarian
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people
Author Labsalliebe

Ingredients

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

Instructions

PREPARATION OF PINTO BEAN STEW

  1. Soak the pinto beans overnight and replace the water from time to time.

  2. 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.

  3. Dice the onion and fry in a pan with oil.

  4. As soon as they are glassy, sprinkle with turmeric and mix well.

  5. Add the tomato paste and fry until fragrant.

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

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

  8. Add the golpar and mix well.

  9. Stir in the mixture to the cooked beans, and cook for one more hour. The liquid should become creamy in the meantime.

  10. Finally, stir in the chili, salt and pepper.

Recipe Notes

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