GEORGIAN BEAN SALAD w/CILANTRO SAUCE

By BobD

Ingredients

• This is one of my favorite versions of a signature dish of the Republic of Georgia.
• 3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones
• 1 small red or yellow onion, chopped
• 4 garlic cloves, green shoots removed, minced
• Salt to taste
• 1/2 cup cilantro sauce
• 4 scallions, chopped or thinly sliced
• Chopped fresh cilantro for garnish
• Optional: 1 or 2 chopped fresh ripe tomatoes

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

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. 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.

Advance preparation: The beans can be cooked a day or two ahead. The cilantro sauce will keep for a few days in the refrigerator.

Georgian Cilantro Sauce

Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.

2 ounces dried apricots

1 cup boiling water

1/3 cup shelled walnuts (1 ounce)

2 to 4 garlic cloves (to taste), halved, green shoots removed

1/4 cup freshly squeezed lemon juice

1/2 teaspoon salt (more to taste)

Freshly ground black pepper to taste

Pinch of cayenne

2 cups cilantro leaves (2 good-size bunches), coarsely chopped

1 1/2 cups parsley leaves (1 1/2 bunches), coarsely chopped

1/2 cup coarsely chopped mixed basil, tarragon, and dill

5 tablespoons walnut oil (or more, to taste)

1/2 cup soaking water from the apricots, as needed

1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.

Yield: 1 1/2 cups.

Advance preparation: This sauce will keep for several days in the refrigerator. Bring to room temperature before using.