Beans with walnuts
60+ Min
201-500 Kcal
500 500 gr. red beans
300 300 gr. walnuts
3 3 onions
20 20 gr. saffron
20 20 gr. dry coriander
20 20 gr. garlic
30 30 gr. parsley
30 30 gr. coriander
1 1 pomegranate
20 20 gr. utskho suneli (Blue fenugreek)
20 20 gr. dry savory
30 30 ml. kakhetian oil
20 20 ml. vinegar
100 100 gr. capers
300 300 gr. corn flour
step 1
Start with cleaning the beans and soaking them for 3-4 hours or overnight, then change the water and boil it. Discard the broth, add some cold water and bring to boiling again. Do not take the lid until the beans are cooked.
step 2
When ready, move the beans on a riddle and keep only a small portion of broth for later.
step 3
Mince your cleaned walnuts, garlic, saffron, salt, savory, cinnamon, dried coriander and blue fenugreek twice in a mincer (or in blender) and mix them up with the cooked beans and add nicely chopped onions, fresh herbs, vinegar (or pomegranate juice) and some bean broth.

How To Serve

Stir them carefully, move into a clay pot and decorate with pomegranate seeds.