A thick and fragrant Georgian red bean stew, thickened with crushed walnuts and fresh cilantro. It is served warm or hot, with bread, pickles, or fresh herbs.
Ingredients
- 300 g dried kidney beans
- 2 l water
- 1 piece yellow onion
- 3 cloves garlic
- 100 g walnut halves
- 1 bunch fresh cilantro
- 2 tbsp sunflower oil
- 1 tbsp red wine vinegar
- 1 tsp khmeli-suneli
- 1 tsp ground coriander
- 1 pinch mild or hot ground red chili
- 1 leaf bay leaf
- to taste fine salt
- to taste ground black pepper
- 2 tbsp pomegranate seeds
Method
- The day before, rinse the beans, then soak them in plenty of cold water until they are well swollen and smoother to the touch.
- Drain the beans, put them in a pot with fresh water and the bay leaf, then simmer gently until they crush easily between your fingers.
- Skim if necessary during cooking and maintain a calm simmer: the beans should remain whole on the surface while becoming creamy in the center.
- Slice the onion and sauté it in the oil over medium heat until golden, soft, and slightly sweet to the smell.
- Crush the walnuts with the garlic, khmeli-suneli, ground coriander, chili, salt, and pepper until you get a gritty, fragrant paste.
- When the beans are tender, remove the bay leaf, keep a little cooking liquid in the pot, and mash some of the beans to thicken the stew without making it completely smooth.
- Add the browned onion and walnut paste, then stir over low heat until the sauce becomes cohesive, satiny, and highly aromatic.
- Off the heat, stir in the vinegar and chopped fresh cilantro, then let rest for a few minutes so the flavors can meld.
- Serve hot or warm in a ceramic bowl, with a drizzle of oil if desired, pomegranate seeds, and a little fresh cilantro.
Nutrition
Per serving
- Energy
- 496.5 kcal
- Protein
- 22.04 g
- Carbohydrate
- 52 g
- Fat
- 24.96 g
- Fibre
- 14.29 g
- Calcium
- 78.88 mg
- Iron
- 5.6 mg
- Magnesium
- 110.7 mg
