Red Kidney Bean Dip

Name: Red Kidney Bean Dip
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Iranian
Ingredients: ¼ cup (20 g) chopped fresh dill; Juice of 2 bitter oranges (or a mixture of the juice of 1 lime and 1 orange); Juice of 2 bitter oranges (or a mixture of the juice of 1 lime and 1 orange); Juice of 2 bitter oranges (or a mixture of the juice of 1 lime and 1 orange); ¼ teaspoon red pepper flakes; 2 teaspoons ground golpar*; 1 teaspoon grape molasses or brown sugar; 1 teaspoon grape molasses or brown sugar; 2 tablespoons tomato paste; ¼ teaspoon freshly ground pepper; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; 1 cup (200 g) dried kidney beans, soaked in water for at least 4 hours, drained, or one 12-ounce (340 g)-can cooked beans; 2 teaspoons sea salt; ¼ cup (60 ml) olive oil; 2 large onions, peeled and thinly sliced; 1 cup (200 g) dried kidney beans, soaked in water for at least 4 hours, drained, or one 12-ounce (340 g)-can cooked beans

Lubia pokhteh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 cup (200 g) dried kidney beans, soaked in water for at least 4 hours, drained, or one 12-ounce (

Asia
Iran
Starter
Gluten-free
Vegan

Method

Place the beans in a medium saucepan, add 4 cups water and 1 teaspoon salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 1½ hours or