Lubya (Afghan Bean Stew/Curry)

  • Total Time - 70 minutes (plus bean soaking)
  • Preparation - 15 minutes
  • Cooking - 55 minutes
  • Servings: 4
  • Country: Afghanistan
Thick red bean stew Lubya served in a bowl.

In Afghan cuisine, slow browning of the onion is key to flavour. For Lubya, the onion should be sautéed until golden brown. Traditionally, the beans are cooked from dry, but canned beans can be used to save time (these must be thoroughly rinsed).

Ingredients

For the Lubya

  • 2 cups Dry Red or White Beans (soaked overnight and cooked) OR canned beans, rinsed
  • 1 large Onion, finely chopped
  • 2 tbsp Tomato Paste
  • 3 cloves Garlic, crushed
  • 1 cup Water or Vegetable Broth
  • 2 tbsp Oil or Butter

Spices

  • 1 tsp Turmeric
  • 0.5 tsp Dried Chili Flakes (or Cayenne Pepper)
  • to taste Salt and Black Pepper

For Serving

  • as needed Chalau/Palau Rice or Naan Bread
  • for garnish Fresh Coriander, chopped

Instructions

Step 1: Preparing the Bean Base

If using dry beans, soak them overnight and cook them in clean water until soft (about 45-60 minutes). Drain and set aside. If using canned, rinse them.

Heat the oil/butter in a large pot. Add the chopped onion and sauté over medium heat for 10-12 minutes until it turns a deep golden-brown colour.

Step 2: Creating the Sauce

Add the crushed garlic, tomato paste, turmeric, and chili flakes to the onion. Fry for 2-3 minutes until the spices and paste are heated through and fragrant.

Add the cooked beans and stir to coat them with the sauce.

Step 3: Simmering and Thickening

Pour water or broth over the beans (about 1 cup), season with salt and pepper. Bring to a boil.

Reduce the heat, cover, and simmer for 20-30 minutes. The sauce should thicken and the flavours should meld. For a thicker sauce, you can mash a few beans against the side of the pot.

Step 4: Serving

Taste the Lubya and adjust seasoning if necessary. Serve hot as a side dish to Afghan rice Palau/Chalau or with fresh Naan bread.

Garnish with chopped fresh coriander.