Pinto Bean Stew aka Loobia Chiti (Vegan)
I'm a big believer that some of the best food on this planet is so-called 'peasant food' - cheap, simple ingredients treated with respect and care so that their flavour shines through. Loobia chiti literally translates as pinto bean but it refers to a Persian stew flavoured with tomato, garlic, lemon and cumin and thickened with a humble potato.
This is a proper 'stick-to-your-ribs' dish. It's comforting, filling and each mouthful is simply delicious. I like to serve this with flatbreads or pita breads to scoop and dip as honestly the best way to eat this is with your hands! If you wanted to fancy this up a bit, you could use it as a base for a grilled piece of fish or steak but I promise this is gorgeous just on its own...
Pinto Bean Stew aka Loobia Chiti (Vegan)
Serves 4
250g dried pinto beans
4 tbsp oil
3 garlic cloves, crushed
1 large onion, chopped
3 tbsp tomato purée
1½ litres vegetable stock
1 large floury potato (such as Désirée or Maris Piper), peeled, diced and kept in water
1 lemon, juice only
1 tsp ground cumin
sea salt and freshly ground black pepper
To serve:
extra virgin olive oil
flatbreads or pita breads
Wash the dried beans thoroughly and leave to soak in cold water until you're ready to cook.
Heat the oil in a casserole and cook the garlic for 1 minute until starting to turn golden, then add the onion with a big pinch of salt and cook for 10 minutes until soft and translucent. Add the tomato purée and cook for 2 minutes, then drain the beans really well and tip into the pan. Pour in the stock, season, put on the lid and simmer gently for 2 hours.
Drain the potatoes from the water then add to the pot and cook without the lid for 30 minutes or until the potatoes have broken down. Stir regularly as it may stick.
Season the stew, add the lemon juice and ground cumin, then pour into a serving bowl, top with a good drizzle of olive oil and serve with flatbreads or pita breads for dipping.
This is a proper 'stick-to-your-ribs' dish. It's comforting, filling and each mouthful is simply delicious. I like to serve this with flatbreads or pita breads to scoop and dip as honestly the best way to eat this is with your hands! If you wanted to fancy this up a bit, you could use it as a base for a grilled piece of fish or steak but I promise this is gorgeous just on its own...
Pinto Bean Stew aka Loobia Chiti (Vegan)
Serves 4
250g dried pinto beans
4 tbsp oil
3 garlic cloves, crushed
1 large onion, chopped
3 tbsp tomato purée
1½ litres vegetable stock
1 large floury potato (such as Désirée or Maris Piper), peeled, diced and kept in water
1 lemon, juice only
1 tsp ground cumin
sea salt and freshly ground black pepper
To serve:
extra virgin olive oil
flatbreads or pita breads
Wash the dried beans thoroughly and leave to soak in cold water until you're ready to cook.
Heat the oil in a casserole and cook the garlic for 1 minute until starting to turn golden, then add the onion with a big pinch of salt and cook for 10 minutes until soft and translucent. Add the tomato purée and cook for 2 minutes, then drain the beans really well and tip into the pan. Pour in the stock, season, put on the lid and simmer gently for 2 hours.
Drain the potatoes from the water then add to the pot and cook without the lid for 30 minutes or until the potatoes have broken down. Stir regularly as it may stick.
Season the stew, add the lemon juice and ground cumin, then pour into a serving bowl, top with a good drizzle of olive oil and serve with flatbreads or pita breads for dipping.
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