Georgians love beans and Mexicans love beans; Georgians love it spicy and Mexicans love it spicy. We also both love a good amount of salt. In short, Mexican meals are close to the Georgian taste. We, Georgians went so far that have come up with the Mexican dish (Mexican potatoes). Let me tell you that the Mexican potatoes that are sold in Tbilisi are not Mexican at all, but let’s leave this for the later.
Mexicans have a sort of a bean fetish and use them basically in everything. Knowing about metabolism effects of beans, I rightfully think that Mexicans have the toughest guts in the world. I’ve learnt this dish from my Mexican friend, then twisted it a little to fit to the Georgian products and received quite a good one in the end.
80
80
gr.
Onion
80
80
gr.
Green pepper
150
150
gr.
Red paprika
15
15
gr.
Garlic
400
400
gr.
Peeled tomato
10
10
gr.
Tomato paste
200
200
gr.
Fresh white beans
200
200
gr.
Fresh red beans
60
60
ml.
Dried corriander
60
60
gr.
Parsley
10
10
gr.
Chili pepper
20
20
gr.
Sugar
10
10
gr.
Cumin
280
280
gr.
Wheat flour
110
110
gr.
Margarine/vegetable oil
15
15
gr.
Soda
50
50
gr.
Corn starch
150
150
ml.
Milk
Soak beans in triple more water and simmer for 2-3 minutes, then cool it down for 1-4 hours, drain the water and rinse it under the cold water for 10 minutes. This procedure is the absolute necessity otherwise, our system will get a serious stress.
Then place it on the stove, cover with water and boil for 50-60 minutes. Keep the fire low, otherwise beans may break and strip off the coat. Also consider that boiled beans grow in size and periodically require adding water.
While beans are boiling, cut red paprika and onion into 3-4mm cubes, squash the garlic and if your tomatoes are whole, peel it and cut it.
Meanwhile, let’s do tortilla – throw flour in the bowl, add soda, corn starch, milk and liquid vegetable oil. Knead thoroughly, roll on 3-4mm width, flatten on a saran wrap and let it rest. Tortillas can be substituted with toasted Lavash.
drain the beans whenever they are done. Place a pot on a middle fire; add oil, onion and paprika and stew for 4 minutes, then add tomato, tomato paste, garlic and stew for 4 more minutes.
Meanwhile, place the tortilla dough into the 230C heated oven for 5 minutes and go back to the beans. As a main ingredient, it requires a proper attention. Throw beans into the tomato pot, add cumin, sugar, chili pepper in such amount to make the pot cry; next comes dry coriander, then stir well and add 50ml water. Stew all of these for 20 minutes until getting a thick mixture.
How To Serve
As the meal is thick in consistency you can serve it on a plate next to the tortilla or Lavash. Sprinkle it with thinly cut parsley and some ground pepper if you feel like doing so.
Click if you already have prepared
54 
36 
0 - 30 Min
Easy
201-500 Kcal
