Spicy Two-Bean Meat Stew (Khorak-e Tond Ba Lubia)
"A soul-warming, protein-packed fusion stew that marries the earthy depth of Persian tradition with the bold, creamy comfort of a modern zesty chili."
Instructions
Heat the olive oil in a large, heavy pan over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 5 minutes.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Add the ground meat and cook, breaking it up with a spoon, until evenly browned and no longer pink.
Sprinkle in the cumin, black pepper, and dried oregano. Reduce the heat slightly and cook for about 7 minutes, allowing the spices to bloom and coat the meat thoroughly.
Stir in the tomato paste, cooked black-eyed beans, and pinto beans. Mix well, then season with salt and additional black pepper to taste.
Let the stew simmer gently for 5–10 minutes, stirring occasionally, until slightly thickened and well blended.
In a small bowl, combine the grated cheddar cheese, sour cream, and chopped green onions.
Serve the stew hot, topped with the cheese and sour cream mixture. Enjoy with fresh bread on the side.