Georgian-style beans
Description
The ingredients are enough for 4 large servings. There are many variations of bean dishes in Georgian cuisine. It is always served with fresh herbs (coriander, cilantro), spices, and sometimes walnuts are added to some recipes. This dish is traditionally served in clay pots with cornbread. If you don't have clay pots, deep plates can be used instead.
Instructions
- 1
Step 1
1. Soak the beans in cold water for 2 hours, then drain the water. Transfer the beans to a pot and cover with water (1.5 liters), add bay leaf and salt. Cook the beans until tender, then drain the cooking liquid into another pot, making sure not to discard it.
- 2
Step 2
2. Peel the onion and cut into medium-sized cubes, chop the herbs finely.
- 3
Step 3
3. In a mortar, mix the herbs, dried coriander, fenugreek, garlic, and a pinch of salt.
- 4
Step 4
4. Mash everything into a paste. Heat olive oil in a pan and sauté the onion.
- 5
Step 5
5. Mash the boiled beans into a puree, but leave some large pieces, then add the fried onion and the contents of the mortar. Pour in 200 milliliters of the water in which the beans were cooked.
- 6
Step 6
6. Transfer all the contents to a saucepan and cook for about 5 minutes, then divide into special clay pots and serve with corn tortillas.