Country: Georgia Servings: Serves 4

Ingredients

• dried kidney beans – 2 cups / 400 g
• water – 8 cups / 1.9 L
• onion – 1 large, chopped
• garlic cloves – 3, minced
• walnuts – 1 cup / 90 g, ground
• cilantro – 1/2 cup / 15 g, chopped
• coriander seeds – 1 tsp / 2 g, ground
• vinegar – 2 tbsp / 30 ml
• sunflower oil – 2 tbsp / 30 ml
• salt – 1 tsp / 5 g
• black pepper – 1/2 tsp / 1 g

Instructions

1. Soak the kidney beans overnight in water. Drain and rinse before cooking.
2. In a large pot, combine the soaked beans and 8 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the beans are tender.
4. In a skillet, heat the sunflower oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
5. Stir in the ground walnuts, coriander, salt, and pepper. Cook for 2 more minutes.
6. Add the sautéed mixture to the beans. Stir in the vinegar and chopped cilantro.
7. Simmer for another 15 minutes, allowing the flavors to meld together.

Substitutions

• kidney beans -> canned beans (reduce cooking time)
• sunflower oil -> olive oil
• walnuts -> pecans or almonds

Enhancements in the Next Evolution

• Add a touch of smoked paprika for a smoky depth.
• Incorporate pomegranate seeds for a tart burst.
• Use fresh parsley along with cilantro for added freshness.