Savory Georgian-Style Kidney Bean Stew
This budget-friendly powerhouse transforms humble kidney beans and walnuts into a rich, protein-packed feast. It is an earthy, comforting, and incredibly healthy dinner that brings a taste of Georgian tradition to your table for just a few coins.
Ingredients
- Canned kidney beans800 g
- Red onions2 stk
- Garlic cloves3 stk
- Walnuts50 g
- Ground coriander1 tsp
- Dried fenugreek or oregano1 tsp
- Red wine vinegar2 tbsp
- Fresh cilantro or parsley1 bunch
- Vegetable oil2 tbsp
- Salt and pepper
Instructions
Thinly slice one red onion and toss it in a small bowl with one tablespoon of vinegar and a pinch of salt. Let it sit to soften while you cook.
Finely dice the remaining onion and the garlic. Heat oil in a large pan over medium heat and sauté them until they are soft and golden.
Add the kidney beans with about half of their canning liquid into the pan. Stir in the coriander and fenugreek. Use a fork to lightly mash about a third of the beans to create a thick, creamy sauce.
Finely chop the walnuts and most of the cilantro. Stir them into the stew along with the remaining tablespoon of vinegar. Season generously with salt and pepper.
Serve the stew hot in deep bowls, topped with the zesty pickled onions and the remaining fresh herbs for a bright finish.
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