This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It is usually prepared as a salad, in which cooked beans are mixed with freshly chopped onion, cilantro and walnuts. In the version below the beans are cooked with onion and spices for a milder flavor.
Traditionally, this stew is seasoned with Georgian Khmel-suneli, a mix of spices including fenugreek, coriander, marjoram and oregano. It is available in some Eastern European stores. To make life (kind of) easier, I used just fenugreek, which is available in Middle Eastern and Indian grocery stores and online. If you can’t find fenugreek, just omit it from the recipe.
Georgian kidney beans and walnut stew (Lobio Nigvzit)
Course: SidesCuisine: GeorgianDifficulty: Easy6
servings15
minutesINGREDIENTS
¼ cup walnut or corn oil
1 yellow onion, chopped
4 garlic cloves, chopped
2 x 15 oz. cans cooked kidney or black beans, washed and drained
½ cup water
½ teaspoon fenugreek seed (or the dried leaves)
½ teaspoon ground coriander
1 teaspoon kosher salt
1 cup walnuts, chopped (preferably roasted)
1 cup chopped cilantro
DIRECTIONS
- Heat oil in a nonstick pan over medium-high heat. Add onion and garlic and cook until golden, about 5 minutes, stirring occasionally. Add beans and water to the pan. Grind fenugreek with a mortar and pestle and add to pan together with coriander and salt. Mix, lower heat, and cook for 3-4 minutes until tastes combine. Add a little more water if the beans seem too dry. Taste and adjust salt.
- Transfer beans to a serving bowl, sprinkle with chopped walnut and cilantro and serve.
