A Georgian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 12 h 30 min

Organic sourcing

Onion and garlic are impactful when organic due to pesticide residues. Fresh herbs like cilantro and parsley also benefit from being organic for purity.

Ingredients

• 2 cups dried red kidney beans
• 4 cups water
• 1 medium onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground fenugreek
• 1/2 tsp dried red pepper flakes
• 1 tsp salt
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/2 cup chopped walnuts
• 2 tbsp red wine vinegar

Method

1. Rinse the red kidney beans and soak them in water overnight.
2. Drain and rinse the beans, then place them in a pot with fresh water. Bring to a boil.
3. Reduce to a simmer and cook the beans until tender, about 1-1.5 hours.
4. Chop the onion and mince the garlic. Heat olive oil in a pan over medium heat.
5. Add the onion to the pan and cook until soft and translucent.
6. Add the garlic, ground coriander, ground fenugreek, and red pepper flakes, cooking until fragrant.
7. Stir the cooked beans into the pan, mixing well with the spices.
8. Season with salt and stir in the fresh cilantro, parsley, and walnuts.
9. Add red wine vinegar, mix well, and simmer for 5 minutes.
10. Serve warm, garnished with additional fresh herbs if desired.

Notes

• Soak beans overnight to reduce cooking time.
• Substitute other red beans if kidney beans are unavailable.
• Serve with crusty bread or rice.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Georgian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.