Braised Pinto Beans (Loobia Chiti)
I learned to make this simple braised bean dish called Loobia Chiti from my mother-in-law. Don’t let its simplicity fool you. It’s one of those dishes that you would find yourself making again and again because it’s so tasty and nutritious.
Braised Pinto Beans (Loobia Chiti)
Prep time: 5 min
Cook time: 60 min
Ready in: 1 hour 5 min
Yields: 6 servings
INGREDIENTS
2 cups pinto beans
5 cups water
1 whole onion peeled
Extra virgin olive oil
Fresh lemon juice
Salt and ground black pepper
INSTRUCTIONS
Soak beans overnight in 6 cups of water. Discard the water the next day and rinse before cooking. Soaking allows dried beans to absorb water and begin to dissolve the starches that cause intestinal discomfort.
Add beans, onion and water to a stock pot. Bring to a boil. Lower heat to medium low and cook, covered, for 1 hour or until beans are tender. Discard the onion. The beans should have a little liquid. Add more water if needed. If there is too much liquid, simmer uncovered.
To serve ladle beans into a bowl. Add extra virgin olive oil, fresh lemon juice, salt and pepper to taste.
Mastering Persian Cooking 
I love cooking any beans like this 🙂
Me too. I have tried it with garbanzo, white beans and lentils. Add sautéed onions and garlic with fresh herbs and even fresh tomatoes, yummy!