Vegetarian

Persian Kidney Beans takes 5 minutes to prepare.

Persian Kidney Beans takes 18 minutes to cook.

Persian Kidney Beans makes 4 servings.

The ingredients for Persian Kidney Beans are:

3/4 tsp olive oil
1/2 cup finely chopped onion
1 1/2 cloves garlic, minced
1/4 tsp salt
1/2 tsp ground cumin
1/8 tsp cinnamon
1/2 cup fresh orange juice
1 TBS fresh lime juice
1 TBS tomato paste
1/2 tsp bottled or fresh seeded, minced red jalapeno chili (I used canned green)
1 1/2 cans dark red kidney beans rinsed and drained
1/4 tsp finely shredded lime peel
1/4 tsp finely shredded orange peel
2 TBS freshly grated Romano cheese (optional)

Here is how you make Persian Kidney Beans:

Heat a large saucepan over med heat. Add oil andonion, cook for 5 min, stirring occasionally. Add garlic, salt, cumin and cinnamon, cook for 3 min. Add orange and lime juices, tomato paste, and chili, simmer uncovered for 5 min, stirring occasionally. Add beans and bring to a boil. Reduce heat simmer 5 minutes, stirring occasionally.Ladle into bowls and top with zests and cheese. I don't top with anything. It's yummy served over whole wheat couscous.1/2 cup servingsSodium is very high due to canned beans values. If you rinse and use low sodium beans or use dried this is A LOT lower!1 can of beans yields 1 1/2 cups beans (so use 2 1/4 cups prepared beans)Number of Servings: 4Recipe submitted by SparkPeople user MOXIE6.

The nutritional information for Persian Kidney Beans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.7

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 635.3 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 9.1 g
• Protein: 7.7 g

The dietary needs meet for Persian Kidney Beans is Vegan