Braised kidney beans (lubia-pokhteh)

This will keep refrigerated for up to 1 week.

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

2 tbsp olive oil

1 large onion, thinly sliced

90 g (â…“ cup) tomato purée

400 g can red kidney beans, rinsed, drained

2 Seville oranges or limes, juiced

2 tsp ground marjoram

Instructions

Heat oil in a frying pan over medium heat. Add onion and cook for 8 minutes or until golden. Add tomato purée, beans, orange juice and marjoram, and cook, stirring, for 1 minute or until combined. Season with salt and pepper, and serve at room temperature.

Makes 1½ cups.

As seen in Feast Magazine, Issue 13, pg87.

Photography by John Laurie

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.