I love red beans, and usually have them in a stew of greens that Persians eat over rice called Ghormeh Sabzi.
But the stew takes a long time and tonight I realized I could make a healthier version _ vegan and to be eaten alone, without rice. So here's this evening's cooking invention, which I will certainly make many more times.
Persian-inspired beans, with fenugreek and onions.
1 yellow onion, sliced
3 cloves garlic, crushed
1 tsp coriander
1 tsp cumin
1/2 tsp limoo amani, crushed (a Persian dried lime found in Middle Eastern groceries. You can substitute with juice of 1 lime)
1/2 cup fenugreek leaves, steeped in hot water for 5 minutes and drained (I buy these in bulk at the Indian grocer)
1 lemon, juiced
1 cup cooked yellow split peas
2 cans red kidney beans, rinsed and drained
1. Brown onions in olive oil. Salt generously.
2. Add garlic, coriander, cumin, limoo amani, fenugreek. Cook and stir about 5 minutes, until fenugreek is lightly browned and spices are fragrant.
3. Add 1 cup water to deglaze pot. Bring to boil. Add split peas and kidney beans. Add juice of one lemon. Add water to cover beans
4. Simmer 30 minutes. Mush some of the beans as you occasionally stir if the sauce needs to thicken.
5. Garnish. This would be delicious topped with garlic chips or a little garlic-infused olive oil. Other possible garnishes: carmelized onions, lemon juice, chopped parsley, olive oil, parmesan... all of the above if you're making a meal of it.