Khorak-e Lubia (خوراک لوبیا) — Persian-Style Beef and Bean Stew

• 250 gYellow onion (finely diced)
• 150 gGreen bell pepper (diced small)
• 12 gGarlic cloves (minced (about 3 medium cloves))
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 680 gGround beef (85–90% lean)
• 8 gSea salt (plus more to taste)
• 2 gGround black pepper (about 1 teaspoon)
• 3 gGround turmeric (about 1 1/2 teaspoons)
• 1 gRed pepper flakes (about 1/2 teaspoon, adjust to taste)
• 60 gTomato paste (about 4 tablespoons)
• 450 gRoma tomatoes (grated or finely chopped (about 4 medium))
• 600 mlWater (more as needed for simmering)
• 800 gRed kidney beans (canned, drained and rinsed (about 2 x 400 g cans))
• 350 gGreen beans (trimmed and cut into 2.5 cm pieces)
• 15 mlFresh lemon juice (about 1 tablespoon, to finish)

Instructions

1. 1

   Heat a heavy pot or Dutch oven over medium heat for 2 minutes. Add the oil, then add the diced onion and cook 8–10 minutes, stirring often, until translucent with light golden edges. Add the bell pepper and cook 4 minutes. Stir in the minced garlic and cook 60 seconds, just until fragrant.

2. 2

   Increase heat to medium-high. Add the ground beef and break it up with a wooden spoon. Cook 8–10 minutes, stirring and scraping the bottom, until the beef is no longer pink and most moisture has evaporated. Stir in sea salt, black pepper, turmeric, and red pepper flakes; cook 60–90 seconds to bloom the spices.

3. 3

   Push the beef mixture to the sides to make a clear spot in the center. Add the tomato paste to the center and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells caramelized. Mix the paste through the beef, then add the grated or chopped Roma tomatoes and cook 6–8 minutes until thick and jammy.

4. 4

   Add 600 ml water and stir well, scraping up any browned bits. Bring to a gentle boil over medium-high heat, then reduce to low to maintain a steady simmer. Cover and simmer 25 minutes, stirring every 8–10 minutes to prevent sticking and to help the sauce thicken evenly.

5. 5

   Stir in the green beans and the drained, rinsed kidney beans. Return to a gentle simmer over low heat, cover, and cook 25–30 minutes, stirring occasionally, until the green beans are tender but not mushy and the stew is thick and spoonable. If it becomes too thick, add 60–120 ml water.

6. 6

   Uncover and simmer 5 minutes to concentrate the sauce. Taste and adjust salt and chili to preference. Turn off the heat and stir in the lemon juice for brightness. Rest the stew, covered, for 10 minutes so the beans absorb flavor and the texture settles before serving.