Recipe: Georgian Baked Beans

Recipe Source: Trutter, Marion, ed.  Culinaria Russia.  H. F. Ullmann, 2007 p. 256

I made this as part of my campaign to come up with make-ahead, healthy dishes we could eat during the week.  It had all the components I wanted in the dish.  It was healthy.  It could be made ahead of time.  It was vegetarian.  It was from a cookbook I haven't used in a while.  Unfortunately, I did not like it.  For some reason the dish always tasted raw to me.  As a result, I did not eat the beans.  I ate a pizza.  This kind of counters the original intention of making healthy meals ahead of time.  However, my husband really enjoyed this dish, and he hates beans. 

I made a couple of minor changes to the recipe.  I increased the garlic because garlic should be increased.  I used red wine vinegar, which isn't necessarily a change but a clarification.  I also used dill and cilantro as the "mixed herbs," dill and cilantro being among the herbs suggested. 

Georgian Baked Beans (serves 8; approx. $0.90/serving)

1 pound dried red kidney beans, soaked overnight and drained

2 cups walnuts

6 garlic cloves

5 tablespoons red wine vinegar

1/2 bunch cilantro, finely chopped

1/2 bunch dill, finely chopped

Equipment:

• Large saucepan
• Deep pie plate or earthenware baking dish
• Food processor

1. Boil the beans in plenty of hot water until tender.  This could take over an hour, so be prepared.  Drain when done.
2. Preheat your oven to 350 degrees.
3. Combine the remaining ingredients in the food processor with a generous pinch of kosher salt. 
4. Mix the walnut paste in with the beans and spread in the baking vessel. 
5. Bake about 20 minutes. 
6. Serve.