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Nutritional Info
  • 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

View full nutritional breakdown of Persian Kidney Beans calories by ingredient
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Persian Kidney Beans

Submitted by: MOXIE6

Introduction

Spicy and sweet and filled with cheap, good beans! Spicy and sweet and filled with cheap, good beans!
Number of Servings: 4

Ingredients

    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)




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Directions

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 servings
Sodium 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: 4

Recipe submitted by SparkPeople user MOXIE6.






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