Red beans ( Loubya Hamra)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 196.5
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 317.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 5.7 g
- Protein: 6.7 g
View full nutritional breakdown of Red beans ( Loubya Hamra) calories by ingredient
Introduction
A dish from Jebaa and some of its surrounding cities in the South of Lebanon that are among the rare places in Lebanon to grow red kidney beans. As I live in the US now, it was a pleasure for us and specially for my dad to discover that red kidney beans are widely and generously available in the US market :) (Thanks to the mexican cuisine). I will try to upload a picture some other time. A dish from Jebaa and some of its surrounding cities in the South of Lebanon that are among the rare places in Lebanon to grow red kidney beans. As I live in the US now, it was a pleasure for us and specially for my dad to discover that red kidney beans are widely and generously available in the US market :) (Thanks to the mexican cuisine). I will try to upload a picture some other time.Number of Servings: 6
Ingredients
-
2 cups Red Kidney Beans
1/2 cup of burgul (#3 preferably, #2 or #1)
1/2 an onion
3 tbsp canola oil
a dash of salt.
Directions
Wash the red kidney beans and put them in a pot with plenty of water and bring it to boil ( I would have water at least 1 inch above the red beans in the pot). Lower the heat after 10 minutes of boiling and leave them on the stove for another 30 minutes. Check to see how they taste and they should be cooked well.
Saute the onion in the oil until it softens or lightly browned. Add it on top of the red beans when they are well cooked then add the burgul on top plus a pinch of salt. Make sure there is some water so that it doesn't burn. Let it boil for 1 min then lower the hear and keep it on the stove for 30 min or until the burgul is cooked and is not crunchy. Sahtein!
Serving Size: makes 6 servings
Saute the onion in the oil until it softens or lightly browned. Add it on top of the red beans when they are well cooked then add the burgul on top plus a pinch of salt. Make sure there is some water so that it doesn't burn. Let it boil for 1 min then lower the hear and keep it on the stove for 30 min or until the burgul is cooked and is not crunchy. Sahtein!
Serving Size: makes 6 servings