Kidney beans simmered with garlic, cilantro, and pomegranate molasses for a tangy finish.
Hands-free mode with voice commands & timers
No ratings yet
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and half of the chopped cilantro, cooking for 1 minute until fragrant.
Add the tomato paste and cumin, stirring constantly for 2 minutes to toast the paste.
Pour in the kidney beans and broth, then bring the mixture to a gentle boil.
Reduce heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
Stir in the pomegranate molasses, salt, and pepper, simmering for another 5 minutes.
Garnish with the remaining fresh cilantro and serve hot over vermicelli rice.
