1⁄2 cup finely chopped cilantro and/ or parsley, plus more for garnish
2 tablespoons balsamic vinegar (or whatever kind of vinegar you have)
3 cups water
Prep Time: 75 Minutes I Makes: 6 servings
Put the pot on the stove and set the heat to medium. Add the oil, onion, carrot, and salt, and sauté until the onion looks clear, about 5 to 7 minutes.
Add the walnuts, garlic, cayenne, and coriander, and cook, stirring, until you can really smell the garlic, about 1 minute.
Add the beans, herbs, vinegar, and water, and turn the heat up to high. When the stew comes to a boil, turn the heat down to medium low and simmer the stew partially covered, stirring occasionally, until the stew is thickened, 30 45 minutes.
Serve right away or transfer to a container and refrigerate up to 2 days.