Georgian Bean Salad With Cilantro Sauce

By Martha Rose Shulman

Published September 3, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 2 hours
Rating
4(22)
Comments
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This is one of my favorite versions of a signature dish of the Republic of Georgia.

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Ingredients

Yield:Serves six

  • ¾ pound small red kidney beans(about 1 ⅔ cups), rinsed and picked over for stones

  • 1 small red or yellow onion, chopped

  • 4 garlic cloves, green shoots removed, minced

  • Salt to taste

  • ½ cup cilantro sauce

  • 4 scallions, chopped or thinly sliced

  • Chopped fresh cilantro for garnish

  • Optional: 1 or 2 chopped fresh ripe tomatoes

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

28 grams carbs; 150 calories; 1 gram fat; 7 grams fiber; 241 milligrams sodium; 9 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the beans overnight or for six hours in just enough water to cover the beans. Transfer with the soaking water to a soup pot or Dutch oven. Add enough water to cover by 2 inches, and bring to a simmer. Skim off any foam, then add the onion and two of the garlic cloves. Reduce the heat, cover and simmer one hour or until the beans are just about tender. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact. Drain, retaining the liquid.

  2. Step 2

    Toss the beans with the cilantro sauce and the scallions. If you wish, moisten with some of the bean liquid. Transfer to a serving dish, and allow to cool to room temperature. Moisten with more liquid if desired, and adjust seasonings before serving. Add chopped tomatoes if desired. Sprinkle with cilantro and serve.

Tip

  • Advance preparation: The beans can be cooked a day or two ahead. The cilantro sauce will keep for a few days in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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4 out of 5
22 user ratings
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Comments

Maria

Here's the link to the Georgian Cilantro Sauce that should be in this recipe: https://body-change.today/recipes/1012764-georgian-cilantro-sauce%3C/a%3E.%3Cbr%3ECome on New York Times, do some proof-reading before you post these recipes.

Jonathan Balk

For real authenticity look-up "lobio"; you'll add ground walnuts, blue fenugreek and other spices, pomegranate molasses, chillies, etc.

Sonia

I made this with dill pesto instead of the cilantro sauce, since I had the dill pesto and no cilantro. It's good, not fantastic, but this will help me eat more beans.

José L.

My wife is Georgian and I've been to Georgia many times. Neither of us has ever senn this salad before.

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