Khorak-e Garm-e Loobia (خوراک گرم لوبیا) — Persian Warm Three-Bean Medley

• 180 gDried red kidney beans (picked over and rinsed)
• 180 gDried chickpeas (picked over and rinsed)
• 180 gDried black-eyed peas (picked over and rinsed)
• 2400 mlWater (for soaking and cooking, plus more as needed)
• 2.5 mlBaking soda (1/2 tsp, optional for chickpea soak)
• 10 gFine sea salt (about 1 3/4 tsp, divided)
• 45 mlOlive oil (3 tbsp)
• 200 gYellow onion (finely diced)
• 18 gGarlic (about 6 cloves, minced)
• 240 mlTomato sauce (1 cup)
• 30 gTomato paste (2 tbsp, for deeper color)
• 2 gGround turmeric (1 tsp)
• 2 gGround cumin (1 tsp)
• 1 gBlack pepper (1/2 tsp)
• 1 leafBay leaf (optional)
• 30 mlRed wine vinegar (2 tbsp)
• 15 mlLemon juice (1 tbsp, freshly squeezed)
• 7 gHoney (1 tsp, optional to balance acidity)
• 150 gRed bell pepper (seeded, cut into 1 cm dice)
• 150 gGreen bell pepper (seeded, cut into 1 cm dice)
• 120 gRadishes (thinly sliced)
• 80 gGreen onions (thinly sliced)
• 20 gFresh parsley (finely chopped)

Instructions

1. 1

   Soak the beans: place red kidney beans, chickpeas, and black-eyed peas in separate bowls. Cover each with plenty of water (at least 5 cm above the beans). Add baking soda only to the chickpeas if using. Soak 10–12 hours at cool room temperature, changing the water once halfway through for better digestion.

2. 2

   Drain and rinse all beans well. In three separate pots, cover each bean with fresh water by 5 cm. Bring to a boil, then reduce to a gentle simmer: chickpeas 60–90 minutes, kidney beans 50–70 minutes, black-eyed peas 25–40 minutes. Do not add salt yet. Cook until tender but not falling apart; drain and set aside.

3. 3

   Build the warm tomato base: heat olive oil in a wide pot over medium heat (about 175°C surface temperature). Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, keeping it pale to avoid bitterness.

4. 4

   Stir in turmeric, cumin, and black pepper for 20–30 seconds to bloom the spices. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly. Pour in tomato sauce and 240 ml water, add bay leaf if using, then simmer uncovered 10 minutes to thicken and remove raw tomato flavor.

5. 5

   Combine and warm: add the drained beans to the pot and stir gently so they stay intact. Add 6 g of the salt (about 1 tsp). Simmer on low for 15–20 minutes, stirring occasionally, until the beans absorb the tomato base and the mixture is warm throughout. If it looks dry, add 60–120 ml water.

6. 6

   Make the garlic-vinegar dressing: in a small bowl, whisk red wine vinegar, lemon juice, honey (if using), and the remaining 4 g salt (about 3/4 tsp) until dissolved. Taste and adjust: it should be tangy and savory. For a sharper profile, add 5 ml more vinegar; for milder, add 10 ml water.

7. 7

   Prepare the vegetables while the beans simmer: dice red and green bell peppers, slice radishes thinly, and slice green onions. Chop parsley. Keep everything crisp by chilling the vegetables until needed, then bring to room temperature for 10 minutes so they do not cool the beans too much when mixed.

8. 8

   Finish and serve warm: remove the bay leaf. Turn off the heat and let the pot stand 5 minutes so the sauce settles. Fold in bell peppers, radishes, green onions, and parsley. Drizzle in the dressing gradually, tossing gently, until glossy and well-seasoned. Serve warm (not piping hot) for best texture contrast.