🍽️Stew

Persian-Style Red Bean and Sausage Stew (Khoresh Loobia Ghermez)

Name: Persian-Style Red Bean and Sausage Stew (Khoresh Loobia Ghermez)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 450 g dried red beans; 300 g sausage, chopped; 4 cups water (for soaking and cooking beans); 4 cloves garlic, minced; 1 large onion, chopped; 1/2 cup celery stalks, chopped; 1 cup bell pepper, chopped; 2 tablespoons tomato paste; Salt, to taste; Black pepper, to taste; 3 cups cooked rice (for serving)

"A soulful fusion of tender, slow-simmered legumes and savory browned sausage, this hearty stew is the ultimate comfort meal for crisp evenings."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

450 g dried red beans
300 g sausage, chopped
4 cups water (for soaking and cooking beans)
4 cloves garlic, minced
1 large onion, chopped
1/2 cup celery stalks, chopped
1 cup bell pepper, chopped
2 tablespoons tomato paste
Salt, to taste
Black pepper, to taste
3 cups cooked rice (for serving)

🌱 High-Fiber🌱 High-Protein🌱 Fusion🌱 Comfort Food⚡ Medium

❤️Health68%

😋Taste86%

🥳Joy82%

👨‍🍳Difficulty45/100

📜 The Story

This dish is a modern fusion adaptation of traditional Persian khoresh (stews), which historically emphasize the slow-cooking of legumes like red kidney beans. While traditional stews often feature lamb or beef, this variation incorporates savory sausage to create a quicker, flavor-dense bridge between Middle Eastern techniques and Western pantry staples.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

6/10

🌶️Spicy

3/10

🍯Sweet

2/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A robust, earthy aroma of simmering beans and caramelized aromatics fills the kitchen, leading to a plate where velvety red beans meet the snappy, savory bite of browned sausage. The deep crimson sauce offers a rich, comforting mouthfeel that is perfectly balanced by the clean, floral scent of steamed saffron-ready rice."

Chef's Mastery

💡

The Secret

For a more authentic Persian flavor profile, add a teaspoon of turmeric to the onions while sautéing and a squeeze of fresh lime juice just before serving to brighten the heavy fats.

⚠️

Avoid This

Adding salt to the beans too early in the boiling process can toughen their skins; always season the stewing liquid only after the beans have reached a tender consistency.

❄️

Storage

Store in an airtight container in the refrigerator for up to 4 days; the flavors actually deepen and improve after 24 hours.

Instructions

Rinse the red beans thoroughly, then soak them in plenty of cold water for about 8 hours or overnight. Drain, place in a pot with fresh water, and simmer gently until fully tender. Drain and set aside.

Heat a suitable amount of oil in a large pan over medium heat. Add the chopped onion and sauté until soft and lightly golden.

Add the minced garlic and cook briefly until fragrant, stirring constantly to prevent burning.

Stir in the celery and bell pepper. Sauté for a few minutes until the vegetables soften and their aroma develops.

Add the chopped sausage and cook until lightly browned and well combined with the vegetables.

Mix in the cooked red beans and tomato paste. Stir well and sauté for 2–3 minutes to deepen the tomato flavor.

Season with salt and black pepper. Reduce the heat and let the stew simmer gently for several minutes, allowing the flavors to meld and the mixture to thicken slightly.

Serve hot, spooned generously over cooked rice.