Georgian Bean Dish


  • 1 lb fresh borlotti beans
  • 2 bay leaves
  • Salt
  • 1 1/2 quarts water
  • 2 onions, chopped
  • 2 tbsp olive oil
  • 1 medium size bunch of cilantro, chopped
  • 3 large garlic cloves chopped
  • 1 tbsp ground coriander
  • 1/2 tsp ground fenugreek
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Put the beans, salt and bay leaves in a pot with the water , bring to a boil and simmer for 1 hour.  In the meantime, fry the onions in the olive oil and set aside.
  2. Put the cilantro, garlic, coriander, fenugreek, salt and pepper in a food processor and process into a paste.  Remove and set aside.
  3. Drain the beans, reserving 1 cup of the cooking liquid, then return to the pot.  Coarsely mash the beans with a hand, potato masher, add the fried onions, cilantro paste and reserved cooking liquid, stirring to blend well.
  4. Mound the beans into one baking pan or a variety of ramekins and bake for about 25 minutes in a 375 F oven.  Serve with pita bread/tortillas/Navajo bread or Georgian cornbread


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