This is a simple gravy of Kidney beans which is supposed to be Persian style and is adapted from Mollie Katzen's Vegetable Heaven.I have adapted this from this site. The recipe is pretty much easy where cooked beans is added to a tangy gravy and is cooked to dry but since I was serving this with herb rice I went for a thick gravy.
Red Kidney beans: presoaked and cooked: 1/2 cup
Olive Oil: 2+ tsp
Onion: chopped finely : 1 small
Garlic: 1 big clove crushed/minced
Cumin Powder: 1/2 tsp
Cinnamon: 1/2 tsp +/-
Orange Juice: 1 tbsp
Lemon Juice: 1-2 tsp
Tomato Paste: 2 -3 tbsp
Jalapeno/Red/Green Chilly: 1 slit
Salt: as per taste
Cook kidney beans and keep aside. If you are planning a dry dish,then drain out most of the water used for cooking the beans.
Heat oil in pan.Add chopped onion.Saute till transparent.Add chopped garlic,cumin,cinnamon and salt.Saute till the raw smell goes. Add in orange juice,lemon juice and mix well. Add tomato paste and little water from the cooked beans and let it simmer for a few minutes.Add beans(with water for a gravy) and slit jalapeno/ red/green chilly and let it simmer for about 15 minutes.You can add in more water as per your preference of gravy or let it cook untl dry.Adjust the salt prior to serving.
Serve warm as a gravy with rice or if dry stuff it into pita and serve.I did the first option.
A simple gravy where orange juice is also used in addition to lemon and tomato for tanginess. I do not know what else this serves.The gravy is excellent with rice and next time I will be trying it out as a stuffing.
The delectable gravy is on way to AWED:Iran at Sweet Artichoke,an event by DK.
BTW, do you know how we finished off the Iranian Feast? Here's a glimpse..