Khoresh Loobia Ghermez (خورش لوبیا قرمز) — Persian Red Bean and Sausage Stew

• 350 gDried red kidney beans (soaked 10–12 hours, then drained)
• 1700 mlWater (plus extra for soaking beans)
• 450 gBeef or lamb sausage (halal, sliced into 2 cm rounds)
• 220 gOnion (finely diced)
• 18 gGarlic cloves (minced (about 5 cloves))
• 160 gCelery stalks (thinly sliced)
• 150 gGreen bell pepper (diced)
• 90 gTomato paste (about 5 tbsp)
• 30 mlVegetable oil (about 2 tbsp)
• 9 gFine salt (about 1 1/2 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)

Instructions

1. 1

   Soak the dried kidney beans in plenty of water for 10–12 hours, then drain and rinse well. This step improves texture and helps the beans cook evenly, so do not skip it.

2. 2

   Place the soaked beans in a pot with 1700 ml water and bring to a boil over high heat. Reduce to a gentle simmer, cover, and cook for 45 minutes until the beans are about 70% tender but not fully soft.

3. 3

   While the beans simmer, heat 15 ml of the oil in a large heavy pot over medium-high heat. Add the sliced sausage and sear for 4–6 minutes, stirring occasionally, until browned on multiple sides and the edges look crisp.

4. 4

   Transfer the sausage to a plate, leaving any browned bits in the pot for flavor. Add the remaining 15 ml oil, then add the diced onion and cook for 8–10 minutes until golden and sweet-smelling.

5. 5

   Stir in the celery and bell pepper and cook for 6 minutes until the vegetables soften slightly. Add the minced garlic and cook for 60 seconds, stirring constantly so it turns fragrant without burning.

6. 6

   Add the tomato paste and cook it for 3–4 minutes, stirring and scraping the bottom of the pot to dissolve the browned bits. Cooking the paste darkens it slightly and removes raw acidity, giving the stew its deep, khoresh-like base.

7. 7

   Pour the partially cooked beans and their cooking liquid into the pot, then add the seared sausage. Stir in the salt and black pepper, bring to a gentle boil, then reduce to a low simmer.

8. 8

   Cover and simmer for 45–55 minutes, stirring every 10 minutes to prevent sticking and to help the sauce thicken. The stew is ready when the beans are creamy and tender and the sauce coats the back of a spoon.

9. 9

   Turn off the heat and let the stew rest, covered, for 10 minutes so the flavors settle and the sauce tightens. Serve hot, ensuring each bowl gets plenty of beans, sausage, and the rich tomato broth.