Aislings Afghan Beans (Vegetarian Taco Filling)

This recipe was inspired by a recent trip where I was able to watch men from Afghanistan prepare a variety of dishes for Iftar, the breaking of the fast during the month long Ramadan. Vegetarian dishes are a big part of middle eastern cuisine and with a recent vege convert in our house I wanted to try and replicate one of the bean dishes I tasted. I’m calling this Afghan beans and it could be served as a vegetarian side dish with a curry, or as we did – used as the main ingredient for stuffing taco shells (a clash of cultures perhaps but it worked really well – we shall call it fusion food!)…


  • 1 tin red kidney beans, drained & rinsed
  • 1 onion, chopped to a pulp (use a food processor if you have one) 
  • Large handful fresh coriander, chopped 
  • 1 teaspoon of turmeric 
  • 1 teaspoon ground cumin 
  • 2 large cloves of garlic, crushed
  • 1 tablespoon tomato purée
  • 2 cups water 
  • Salt & pepper 
  • 1 tablespoon sunflower or rapeseed oil 

Heat the oil in a frying pan, add the onion, then the garlic and cook until soft and light golden brown. Add all the remaining ingredients (except the salt & pepper) and simmer, uncovered. 

When the water has evaporated and it looks like this, taste for seasoning. Ok so I admit it’s not looking so great right now! 

Simply stir it through with a fork, gently crushing the beans into a pulp. Transfer to your serving dish. 

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