Afghan Lubya- Vegetarian Kidney Bean Recipe

Afghan lubya is a delicious vegetarian kidney bean recipe. It can easily be made vegan with a non-dairy yogurt substitute. Full recipe below.

Here is the Afghan nachos recipe I shared w/ you in the video:    • Nachos Recipe - Afghan Nachos - Crisp...  

Ingredients:

3 Cups Dried Kidney Beans

3 Tablespoons Oil

1 Finely Chopped Onion

5 Cloves Finely Minced Garlic

1 Tablespoon Cumin

1 Tablespoon Coriander

1 Tablespoon Tomato Paste

1 Can Whole Tomatoes

1–2 Cartons of Vegetable Broth

4 Tablespoons Dried Mint

1 Teaspoon Salt

1 Teaspoon Black Pepper

Cornstarch for thickening gravy

Recipe:

1. Soak your beans. Preferably overnight. But it is just as acceptable to soak them with your chai or coffee first in the morning.

2. Pull out your instant pot or saute pan—heat oil, sautee onions, and then garlic. Next, add your cumin and coriander.

3. Next, you want to add some color to your tomato paste. Cook the tomato paste for a few minutes. This will help you eliminate the “canned” taste and develop the tomato flavor.

4. Next, add the can of tomatoes. If you have some leftover baby grape tomatoes, you can add those too but not necessary. (I did it in the YouTube video because I had some extra).

5. Next, add your vegetable broth. This will depend on how thirsty your beans are. I start with 1 Cup.

6. Let the ingredients cook down a bit. Then add your dried mint, salt, and black pepper. Finally, add your soaked beans. On top of that, add more vegetable broth until all your ingredients are fully covered in the instant pot. You never want to be low on the liquid in an instant pot or pressure cooker because you will risk burning the food on the bottom.

7. Put your instant pot lid on and cook for 15 minutes on the “bean” selection. I highly encourage a pressure cooker if you don’t have an instant pot. Any other method will make this a weekend recipe, not a weeknight recipe.

8. When you take your lid off, you can likely notice your liquid is not as thick as you would like. This is because you want a nice “gravy” so that it coats the rice you serve it with. I always make a quick cornstarch slurry to thicken my lubya gravy.

9. To make a slurry, start with a 1-to-2 ratio of cornstarch to water. For example, prepare one tablespoon of cornstarch and two tablespoons of water. Add this to your lubya while it’s still hot and stir. You will have a lovely thick gravy now!

10. Finally, serve with some rice and top with some Afghan yogurt sauce.

Printable lubya recipe here: https://afghancooks.com/afghan-lubya-...