Khorāk-e Lūbiā Chītī [Pinto Bean Braise | vegan]

Pinto Bean Braise | vegan

Origin: Widespread Homestyle

In Iran, this savory pinto bean stew is a widespread morning staple, particularly during the colder winter months. Functioning much like the British tradition of baked beans, it provides a hearty, protein-dense start to the day designed to offer sustained energy. The preparation relies on a slow, patient simmer that breaks down the complex starches of the pinto beans, naturally thickening the acidic tomato base into a rich gravy. Traditionally eaten hot and scooped up with fresh flatbread, it’s frequently served alongside raw radishes and fresh herbs to provide a crisp, peppery contrast to the soft beans.

Serves: 6
Preparation time: 15 minutes (plus 8-12 hours soaking)
Cooking time: 2 hours

Ingredients

Fresh Produce

• 1 medium yellow onion
• 1 clove garlic
• 1 medium tomato
• 1-2 fresh limes
• Fresh radishes and mixed herbs, for serving

Pantry

• 1 cup dried pinto beans or cranberry beans
• 2 tbsp neutral oil
• 1 tbsp tomato paste
• ½ tsp turmeric
• ½ tsp cumin
• 2 tsp kosher salt
• ¼ tsp ground black pepper

Preparation

• Sort and rinse the beans. Place them in a large bowl, cover with 3 inches of water, and soak for 8 to 12 hours.
• Finely chop the onion and mince the garlic.
• Dice the tomato.
• Cut the fresh limes into wedges for serving.

Instructions

1. Sauté the aromatics. In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until soft and golden, about 12 minutes. Add the minced garlic, turmeric, and cumin, and cook for 1 minute more until highly fragrant.
2. Build the braise. Add the diced fresh tomato and cook, stirring, until it has broken down and the liquid has mostly evaporated. Stir in the tomato paste and cook for another 2 minutes until the paste darkens.
3. Simmer the beans. Drain and rinse the soaked beans. Add them to the pot along with 4 cups of fresh water, the salt, and the black pepper. Bring to a boil, then reduce the heat to a low simmer. Cover and cook for 1.5 to 2 hours, or until the beans are completely tender and the starches have thickened the liquid into a rich gravy. Stir occasionally to prevent sticking.
4. Serve. Taste and adjust the salt if necessary. Ladle the hot beans into bowls and serve immediately. Pass the lime wedges, fresh radishes, and herbs at the table so people can dress their own portions.

Tips

• To save time, you can substitute two 15-ounce cans of pinto beans (rinsed and drained) instead of dried. Skip the overnight soak and reduce the simmering time to 30 minutes, which is just enough time to meld the flavors and thicken the sauce.