Georgian Kidney-Bean Stew

Ingredients

• 1 tablespoon oil
• 1 onion, finely chopped
• 1 carrot, scrubbed and finely chopped
• 1⁄2 teaspoon salt
• 1⁄2 cup walnuts, finely chopped
• 2 garlic cloves, minced
• 1⁄8 teaspoon cayenne pepper (if you like it spicy)
• 2 teaspoons ground coriander
• 3 (15 ounce) cans kidney beans (about 4 cups), drained and rinsed
• 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

Directions

• 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.

Download Recipe