Afghan Kidney Bean Curry (Lubya)

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Lubya, also known as Afghan kidney bean curry, is a traditional dish with just a few ingredients. The flavor is soft, and the texture is smooth. Seasoned with two spices, cumin and coriander, combined, they create a warm and earthy flavor. Enjoy on top of rice or as a hearty stew. This cozy dish is perfect year-round.

Afghan kidney bean curry, also known as lubya, is a popular dish from Afghanistan made with kidney beans, tomatoes, onions, and a blend of aromatic spices. This simple dish is hearty and bursting with flavor.

The flavor of Afghan kidney bean curry is soft and warm. The combination of aromatic seasonings of cumin, coriander, and garlic gives the dish a warm and earthy flavor.

The tomato base adds a tangy and slightly sweet element to the dish, while the kidney beans provide a hearty and satisfying texture. I recommend serving with rice and garnishing with cilantro, green onions, and lime. Yogurt is also a popular garnish.

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Why You Will Love This Recipe
Ingredients
How to Make Lubya
Picture Steps
Different Ways to Prepare Kidney Beans
Substitutions and Variations
Kidney Bean Curries by Country
FAQs
Recipe

Why You Will Love This Recipe

Lubya is a healthy and satisfying meal perfect for cozy nights.
The base of this recipe is beans and rice, which makes it very affordable.
Afghan kidney bean curry is simple yet also has a complex flavor profile.

Ingredients

Red Kidney Beans - I prefer to use canned beans for convenience. See the section titled 'different ways to prepare kidney beans' below for alternative methods.

Tomatoes - I use canned tomatoes and wrote this recipe using such. However, you can substitute fresh tomatoes at a 1:1 ratio. I recommend fresh chopped tomatoes and cooking them longer to break them down.

Onion - Red onion has a strong flavor that adds to this dish. Substitutions include white or yellow onions.

Garlic - Minced garlic brings out the best flavor for this recipe. In a pinch, you can substitute garlic paste or even garlic salt. Instead of a 1:1 ratio, I recommend seasoning to taste.

How to Make Lubya

Step One: Bloom the Spices

Over low - medium heat, melt a tablespoon of oil in a heavy bottom pot. Stir in coriander, cumin, and a pinch of salt—Cook for one minute. The spices should bloom and become aromatic.

Step Two: Cook Tomatoes

Slowly add the canned tomatoes and their juices to the pot with the seasoning. Cook until the tomatoes break down and have softened enough to easily split with a spatula, about seven-ten minutes. Stir as needed so that the tomatoes do not burn. Transfer the tomato mixture to a blender and blend until smooth. Set aside.

Step Three: Saute Onions and Garlic

Melt the other tablespoon of oil over low to medium heat using the same pot. Add the onion and cook for 7 minutes. Limit stirring the onions so that they begin to caramelize. Add garlic and cook for an additional minute.

Step Four: Combine Ingredients and Simmer

Add the broth, the blended tomato sauce, red kidney beans, salt, and black pepper. Simmer uncovered on low heat for 15 - 20 minutes.

Step Five: Cook Rice

Cook brown rice or white rice according to the directions in the package. Another option is Lebanese vermicelli rice. I used this style of rice I used in the pictures.

Step Six: Assemble and Garnish

Scoop a serving of rice into a plate or bowl. Top with curry. Garnish as desired. Suggestions include cilantro, lime wedges (lime juice), green onions, and even red pepper flakes to spice the dish up.

Picture Steps

Onions sautéed in the same pan as the tomatoes.

Different Ways to Prepare Kidney Beans

Sure, here's a chart on different ways to prepare kidney beans, including time:

Preparation Method	Description	Time
Quick Soak	Step One: Rinse 1 pound of kidney beans and place them in a large pot or Dutch oven. Step Two: Cover the beans with water, making sure they are completely submerged. Bring the water to a boil and let it boil for 2 minutes. Step Three: Remove the pot from the heat, cover it with a lid, and let the beans soak for 1 hour. Step Four: Drain the beans and rinse them again before cooking.	1 hour and 10 minutes
Overnight Soak	Step One: Rinse 1 pound of kidney beans and place them in a large pot or bowl. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Let the beans soak for at least 8 hours or overnight. Step Four: Drain the beans and rinse them again before cooking.	8 hours or overnight
No-Soak Method	Step One: Rinse 1 pound of kidney beans and place them in a large pot or Dutch oven. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Bring the water to a boil, reduce the heat to low, and let the beans simmer for 1-2 hours or until tender. Step Four: Drain any excess liquid and use as desired.	1-2 hours of cooking time
Pressure Cooker Soak	Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and let the beans soak for 1 hour. Step Four: Drain the beans and rinse them again before cooking.	1 hour
Quick Pressure Cook	Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and cook on high pressure for 5-10 minutes. Step Four: Let the pressure release naturally for 10-15 minutes before opening the lid. Step Five: Drain any excess liquid and use as desired.	30-40 minutes
Long Pressure Cook	Step One: Rinse 1 pound of kidney beans and place them in a pressure cooker. Step Two: Cover the beans with water, making sure they are completely submerged. Step Three: Close the pressure cooker lid and cook on high pressure for 25-30 minutes. Step Four: Let the pressure release naturally for 10-15 minutes before opening the lid. Step Five: Drain any excess liquid and use as desired.	45-60 minutes
Canned	Step One: Open a can of precooked kidney beans. Step Two: Drain the liquid and rinse the beans before using.	Ready to use

Note: The time listed is an estimate and can vary depending on the type of kidney beans, altitude, and cooking equipment used. It's always important to check the beans for tenderness and adjust cooking time accordingly.

Try one of my Other Recipes

Substitutions and Variations

Indian Curry-ish - This recipe can be modified with classic Indian seasonings. Do this by adding two teaspoons of garam masala and one teaspoon of paprika when blooming the coriander and cumin. I also recommend topping each bowl with fresh ginger.

Garbanzo Beans - Out of kidney beans? Dislike red kidney beans? No problem, garbanzo beans taste lovely with this recipe.

Spicy - Add jalapeno to spice this dish up a notch. I recommend dicing the pepper and adding it when sauteing the onions.

Coconut Milk - Substitute vegetable broth with full-fat coconut milk for a rich and creamy curry. For a creamier texture, add coconut cream.

Kidney Bean Curries by Country

Kidney bean curry is a favorite around the world. However, each country's recipe varies. Lubya, by far, is my favorite. After you try Lubya, try one of these other curries.

Country	Dish Name	Ingredients	Spices	Notes
Afghanistan	Lubya	Kidney beans, onions, tomatoes, garlic	Cumin, coriander, turmeric, chili powder	Served with rice or bread
Bangladesh	Rajma Curry	Kidney beans, onion, tomato, ginger, garlic	Cumin, coriander, garam masala	Often served with steamed rice or naan
Caribbean	Rice and Peas	Kidney beans, rice, coconut milk, thyme	Allspice, garlic, scallions	A popular side dish
India	Rajma	Kidney beans, tomatoes, onions, ginger, garlic	Cumin, coriander, turmeric, garam masala	Popular in North India
Indonesia	Semur Kacang Merah	Kidney beans, beef, tomatoes, potatoes	Nutmeg, cloves, cinnamon, sweet soy sauce	A sweet and savory dish
Iran	Loobia Polo	Kidney beans, rice, ground beef, tomatoes	Turmeric, cinnamon, cumin	Often served with fried onions and raisins
Iraq	Bamia	Kidney beans, okra, lamb, tomatoes	Cumin, coriander, garlic, onion	A popular dish in the southern region
Jamaica	Red Pea Soup	Kidney beans, beef, sweet potatoes, yams	Thyme, scallions, scotch bonnet pepper	Often served with dumplings or bread
Mexico	Frijoles de la Olla	Kidney beans, onion, garlic, bay leaf	Cumin, chili powder	It can be mashed and refried as well
Pakistan	Chana Dal with Kidney Beans	Kidney beans, chana dal, tomatoes, onions	Cumin, coriander, red chili powder	A hearty vegetarian dish
Sri Lanka	Kaju Maluwa	Kidney beans, cashews, potatoes, onions	Cumin, coriander, turmeric, chili powder	It can be served with rice or bread
Thailand	Pad Phuk Tong Fak Thong	Kidney beans, pumpkin, coconut milk, basil	Galangal, lemongrass, chili paste	A vegan-friendly curry
Vietnam	??u Ph? S?t Cà	Kidney beans, tofu, tomatoes, onions	Fish sauce, chili flakes	A popular vegetarian dish

Lubya on a plate with rice and small nann bread.

FAQs

Are kidney beans healthy?

Yes! Kidney beans are among the healthiest type of beans. I like this recipe because it combines beans, vegetables, and rice. It is an excellent balanced dish.

What can I serve with Lubya?

With rice: Serve the kidney bean curry over a fluffy white or brown rice bed. This traditional way of serving the dish allows the flavors to meld together.

Bread: Serve the kidney bean curry with naan, pita, or Turkish pide bread. This is a great way to soak up the flavorful sauce.

Salad: Serve the kidney bean curry with tabule or a kale salad.

Yogurt: Add a dollop of plain yogurt on top of the kidney bean curry to add a cool and creamy element to the dish.

Chutney: Serve the kidney bean curry with a side of mango chutney or other sweet and spicy condiments to complement the flavor depth.

How do I make ahead and store Afghan kidney bean curry?

Make-Ahead instructions- You can make this dish up to three days ahead. I think it tastes better on day two. I recommend storing the rice and garnishes separately.

Refrigerator instructions - Let the curry cool to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Freezer instructions: Transfer the curry to room temperature in an airtight container or freezer bag. Lubya can be stored this way for up to three months. Transfer the container to the refrigerator for a few hours or overnight to thaw. Reheat in a saucepan on the stove or the microwave, occasionally stirring. Add a splash of water or broth to loosen up the curry if needed.