Description
A flavorful dish combining kidney beans and basmati rice with aromatic spices and a lemony yogurt sauce.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions
- 1 teaspoon honey
- 2 cloves garlic (grated or finely minced)
- 3 teaspoons paprika (smoked or sweet)
- 2 teaspoons coriander
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 2 cans kidney beans (15 oz / 400 g each can, rinsed)
- 2 cups cooked basmati rice
- ¼ cup fresh parsley (chopped)
- ¾ teaspoon salt
- 1 lemon
- ½ cup Greek yogurt (mixed with 2 tbsp lemon juice, 6 Tbsp water, and 1 pinch salt)
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 large yellow onions (thinly sliced), 1 teaspoon honey, and a pinch of salt for 15 minutes, stirring now and then, until soft and golden. Add about ½ cup water gradually as they cook to keep the onions moist and prevent burning.
- Lower the heat slightly. Add 2 cloves garlic (grated), 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, and ½ teaspoon cinnamon for 1 minute, adding ⅓ cup water gradually to keep the pan moist, until the spices are fragrant.
- Add 2 cans kidney beans (rinsed) and 2 cups cooked basmati rice to the skillet with ¾ teaspoon salt and pepper. Stir well to coat everything with the spices for about 3 to 4 minutes, stirring often, until heated through.
- Turn off the heat. Stir in ¼ cup fresh parsley and squeeze in fresh lemon juice. Taste and adjust. Serve in bowls topped with the lemony yogurt sauce.
Notes
- To make the optional yogurt sauce, mix ½ cup Greek yogurt, lemon juice, water, and a pinch of salt until smooth and pourable.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 5mg