Khorāk-e Lūbiā Chītī [Pinto Bean Braise | vegan]

Pinto Bean Braise | vegan

Origin: Widespread Homestyle

As a Texan, I was thrilled when I finally learned that Persians eat pinto beans too. Across Iran, this savory pinto bean braise is a widespread morning staple, particularly during the winter, when a slow simmer breaks down the bean starches and thickens the tangy tomato base into a rich gravy typically finished with ground angelica (golpar) alongside sliced radishes, fresh herbs, and lime wedges. And in Rasht—the capital of Gilan province, my sister-in-law Maryam’s hometown, and a UNESCO City of Gastronomy—local tea houses (ghahveh khāneh) turn a bowl of these warm beans into a regional breakfast classic called Omlet-e Shāhpūrī, named after a tea-house cook named Shahpour who topped the braise with eggs fried in golden turmeric butter to serve a quick, protein-packed meal to local workers.

Serves: 6
Preparation time: 15 minutes (plus 8-12 hours soaking)
Cooking time: 2 hours

Ingredients

Fresh Produce

• 1 medium yellow onion
• 2 medium ripe tomatoes (about 8 oz / 225g)
• 2 fresh limes

Pantry

• 1½ cups (10.5 oz / 300g) dried pinto beans or cranberry beans
• 2 tbsp neutral oil or olive oil
• 1½ tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp ground angelica
• 2 tsp kosher salt
• ¼ tsp black pepper

Preparation

• Place the dried beans in a large bowl, cover with several inches of cold water, and soak for at least 8 hours or overnight, then drain and rinse.
• Finely chop the yellow onion.
• Finely dice the tomatoes.
• Cut the fresh limes into wedges for serving.

Instructions

1. Sauté the aromatics. In a large pot or Dutch oven, heat 2 tbsp neutral oil or olive oil over medium heat. Add the chopped onion and sauté for 10–12 minutes until soft and golden. Add 1 tsp ground turmeric and stir for 30 seconds until fragrant.
2. Build the tomato base. Add the diced tomatoes and cook, stirring occasionally, for 5–6 minutes until broken down and saucy. Stir in 1½ tbsp tomato paste and fry for 2 minutes until darkened.
3. Simmer the beans. Add the drained beans, 5 cups (1.2 L) fresh water, 2 tsp kosher salt, and ¼ tsp black pepper to the pot. Bring to a boil over high heat, then reduce the heat to a gentle simmer, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beans are completely tender and their starches have thickened the liquid into a rich, glossy gravy.
4. Serve. Ladle the hot beans into bowls, dust with 1 tsp ground angelica, and serve immediately alongside warm flatbread and the fresh lime wedges.

Tips

• To save time, substitute three 15 oz (425g) cans of pinto beans, rinsed and drained. Skip the overnight soak, reduce the water in Step 3 to 1½ cups, and simmer for 25–30 minutes until the gravy thickens.
• Serve alongside a platter of fresh herbs (sabzī khordan), crisp red radishes, and raw white onion slices to contrast the rich beans.

Regional Variation: Omlet-e Shāhpūrī (Eggs in Pinto Beans from Rasht)

To make Omlet-e Shāhpūrī (2 servings), melt 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Stir in ½ tsp turmeric and ¼ tsp pepper for 30 seconds, then crack 3 eggs directly into the butter. Season with ¼ tsp salt and lightly scramble (or fry sunny-side up). Spoon 2 cups of warm Khorāk-e Lūbiā Chītī into bowls, top with the eggs and golden butter, garnish with 1 tbsp chopped parsley, and serve with warm flatbread, raw onions, and lime or sour orange juice.