Lubya — kidney beans with tomato and cumin
Kidney beans simmer in a blended tomato and coriander-seed sauce with golden onions.
Active time20 min
Cooking35 min
Total45 min
Add to my week
Loading your week…
Ingredients
- 4 garlic cloves
- 1 tbsp coriander seeds
- 1 red onion
- 1 cup of prepared vegetable stock
- 1 tsp cumin seeds
- 3 cups of cooked drained kidney beans
- 2 tbsp coconut oil
- ½ tsp dried mint — optional
- 1 tsp ground black pepper
- 1 tsp salt
- 425 g canned peeled tomatoes with their juice
Preparation
Peel and chop the onion and garlic. Heat 1 tbsp coconut oil in a saucepan over medium-low heat. Stir in the coriander and cumin seeds for 1 min until fragrant. Add the mint if using and the tomatoes with their juice. Crush and simmer for 7 min. Blend the sauce, allowing steam to escape.
4 garlic cloves1 tbsp coriander seeds1 red onion1 tsp cumin seeds2 tbsp coconut oil½ tsp dried mint — optional425 g canned peeled tomatoes with their juice- knife
- chopping board
- saucepan
- spoon
- blender
Heat the remaining 1 tbsp coconut oil in the saucepan. Cook the onion for 5 min, then add the garlic and cook for another 5 min without burning. Add the stock, tomato sauce, drained beans, salt and pepper. Simmer uncovered over low heat for 15 min until the sauce coats the beans.
1 cup of prepared vegetable stock3 cups of cooked drained kidney beans1 tsp ground black pepper1 tsp salt- saucepan
- spoon
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration