Red kidney beans with tomatoes (lobia karahi)

Excerpted with permission from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands; by Maryam Jillani; published by ‎Hardie Grant North America; March 2025

Red kidney beans with tomatoes (lobia karahi)

Yield: 2 to 3 servings, as a main course

Ingredients:

• 1/3 cup (80 ml) vegetable oil
• 2 garlic cloves, thinly sliced
• 4 Roma tomatoes, roughly chopped
• 1 bird’s eye chile, finely chopped, plus extra for garnish
• 1 1/2 teaspoons Kashmiri red chili powder
• 1 teaspoon salt, or to taste
• 15.5-ounce (439 g) can red kidney beans, drained and rinsed
• 1 tablespoon cilantro leaves

Procedure:

1. In a large karahi, skillet, or wok, heat the oil until it begins to shimmer. Add the garlic and fry over low heat until it browns slightly, taking care not to let it burn.
2. Increase the heat to medium and add the tomatoes. Cover the skillet with a lid and let the tomatoes cook for about 10 minutes until they soften.
3. Add the chile, chili powder, and salt. Mix well. Gently stir in the kidney beans. Cover the skillet and let the beans cook for 7 to 10 minutes until heated through. Garnish with the cilantro leaves and extra chile.