Baked Beans with Cheesy Meatballs

Name: Baked Beans with Cheesy Meatballs (Lubia Chitti)
Yield: This will be enough for about 6 supper guests, although you will have enough beans left over for lunch the next day.
Cuisine: Iranian
Ingredients: 2 tin crushed tomatoes; 2 tablespoons Persepolis patent piquant tomato sauce; 1 teaspoon mint; 1 tablespoon tomato paste; ½ teaspoon smoked paprika; 1 teaspoon oregano; ½ teaspoon cinnamon; ½ teaspoon cumin; 1 red and 1 green pepper, diced; 1 red and 1 green pepper, diced; 2 onions, chopped; 3 sticks celery, chopped; 500 g navy or haricot beans (soaked overnight); butter; 500 g navy or haricot beans (soaked overnight); 100–150 g halloumi (or mozzarella) cheese, cut into centimetre cubes; 3 teaspoons dried oregano; 2 grated potatoes; ½ teaspoon turmeric; 2 teaspoons dried mint; salt and pepper; salt and pepper; 1 grated onion; 1 kg minced lamb

Lubia Chitti

Preparation info

This will be enough for about
6
supper guests, although you will have enough beans left over for lunch the next day.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

In Iran there is a bit of confusion about bean nomenclature, and I find quite a large number of beans get called lubia chitti (literally, ‘stripy beans’) – in truth the term most probably refers to pinto beans, which are indeed striped, but it also seems to refer more broadly to any beans in sauce. Our baked beans here are made with haricot or navy beans, but we still call them lubia chitti. Use any bean you like, as long as it is one which withstands slow cooking.

Ingredients

Asia
Iran
Supper
Gluten-free
Spicy

Ingredients

Method