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

• 500 gGround beef (85% lean) (Choose 85/15 for best flavor; drain excess fat if needed.)
• 480 gRed kidney beans, cooked and drained (Equivalent to 2 cans (240 g drained each).)
• 220 gYellow onion, finely diced
• 150 gGreen bell pepper, finely diced
• 450 gRoma tomatoes, grated or finely chopped (About 4 medium Roma tomatoes.)
• 300 gGreen beans, trimmed and cut into 3 cm pieces
• 30 gTomato paste (About 2 tbsp.)
• 12 gGarlic cloves, minced (About 4 cloves.)
• 1 tspRed pepper flakes
• 2 tspSea salt (10 g total; add in two stages.)
• 1 tspGround black pepper
• 1 tspGround turmeric (Classic Persian warmth.)
• 0.25 tspGround cinnamon (Optional but traditional in many home kitchens.)
• 2 tbspNeutral oil (grapeseed or sunflower)
• 600 mlWater (Add 450 ml first, then adjust.)
• 1 tbspFresh lemon juice (Brightens the tomato base.)

Instructions

1. 1

   Heat a heavy pot over medium heat and add the oil. Add the diced onion and cook for 8 minutes, stirring often, until soft and lightly golden at the edges.

2. 2

   Add the green bell pepper and cook for 4 minutes until it begins to soften. Stir in the minced garlic and cook for 30 seconds, just until fragrant so it does not burn.

3. 3

   Add the ground beef and break it up thoroughly with a spoon. Cook for 8–10 minutes until the beef is browned and no pink remains, then stir in 1 tsp of the sea salt, the black pepper, turmeric, cinnamon, and red pepper flakes.

4. 4

   Push the beef mixture to one side of the pot and add the tomato paste to the cleared area. Fry the paste for 2 minutes, stirring constantly, until it darkens slightly and smells sweet and roasted, then mix it through the beef.

5. 5

   Add the grated (or finely chopped) Roma tomatoes and cook for 6–8 minutes until they release their juices and the mixture looks glossy and cohesive. This step builds the stew’s signature tomato body and prevents a raw tomato taste.

6. 6

   Add the green beans and stir to coat them in the tomato-beef base. Pour in 450 ml of the water, bring to a gentle boil, then reduce to a low simmer and cover.

7. 7

   Simmer for 30 minutes, stirring every 10 minutes to prevent sticking and to help the sauce thicken. If the stew looks dry, add up to 150 ml more water to keep it spoonable but not soupy.

8. 8

   Stir in the cooked kidney beans and the remaining 1 tsp sea salt. Simmer uncovered for 15–20 minutes until the beans are heated through and the sauce thickens to a hearty, stew-like consistency.

9. 9

   Turn off the heat and stir in the lemon juice. Rest the stew for 10 minutes before serving so the flavors settle and the texture becomes richer.