Red kidney beans

The 'Tbilisi' salad with boiled tongue is a true embodiment of Georgian cuisine, known for its rich flavors and vibrant ingredients. This dish combines the tenderness of beef tongue, the sweetness of red pepper, and the spiciness of pickled onions, while the crunch of walnuts adds textural depth. Beans typical of Caucasian dishes add heartiness, and aromatic herbs and spices make the salad particularly expressive. The dressing made from apple cider vinegar and vegetable oil emphasizes the balance of sweet and sour notes. Historically, such dishes in Georgia were prepared for large feasts as they combine simplicity in preparation with richness in flavors. The salad is perfect as a standalone dish or as an accompaniment to meat delicacies, filling the meal with warmth and hospitality of traditional Georgian cuisine.

Recipe taken from the magazine "Culinary practical course".

Tuna and bean salad is a light and nutritious dish that combines the freshness of vegetables with the rich flavor of seafood. The history of such salads traces back to Mediterranean culinary traditions where fish, greens, and legumes were often combined. The star ingredient here is tuna – tender, salty, and protein-rich. Red beans add texture and mild sweetness while fresh cucumber provides crunch and juiciness. A dressing made from Greek yogurt with mustard and lemon juice adds zest and highlights the natural flavors of the ingredients. This salad is perfect for a quick dinner or nutritious snack; it pairs well with whole grain toast or fresh herbs. Its simplicity in preparation makes it indispensable in everyday menus, bringing freshness and health to every meal.

This cauliflower salad with mushrooms and beans is a light and nutritious dish of European cuisine that combines the freshness of vegetables with the softness of mushrooms and the rich flavor of beans. Cauliflower adds tenderness to the salad, mushrooms provide a refined texture, while sweet pepper and apple create a light sweet-sour note. The dressing made from mayonnaise and lemon juice harmoniously ties all components together, and parsley adds a fresh aroma. This salad is perfect as a standalone dish or as an accompaniment to meat and fish dishes. Ideal for a light lunch or dinner, serving it with white bread toast adds a crunchy texture. Thanks to the balanced combination of ingredients, it is not only tasty but also healthy.

Mexican stew is a vibrant and aromatic dish that embodies the spirit of Mexican cuisine. It combines juicy chicken fillet, fresh vegetables, and spicy seasonings to create a rich, slightly spicy flavor with the gentle sweetness of corn and the deep texture of beans. This stew perfectly warms and satisfies, reminiscent of traditional rural dishes enjoyed in sunny Mexico. The origins of this recipe trace back to local stews where ingredients are selected to highlight the natural flavor notes of the products. It pairs wonderfully with tortillas, rice or can simply be served as a standalone dish. The addition of fresh tomatoes adds juiciness while cinnamon and paprika enrich the taste with a complex, layered aroma. This recipe is suitable for both a cozy home dinner and a festive gathering with friends.

Chef Mikhron Ashurov shared the recipe from the Blau bistro menu with us.

Red bean and mushroom pâté is a refined dish of Armenian cuisine, featuring a rich flavor and velvety texture. Its recipe has roots in traditions where beans were valued for their nutrition and mushrooms added depth of flavor. Slowly cooked beans become tender, while sautéed onions and mushrooms fill the pâté with subtle caramel and earthy notes. Lemon juice adds a light tanginess, enhancing the rich taste. Perfect as a spread on fresh bread or a nutritious snack, it suits both everyday and festive tables. Vegetarians especially appreciate it for its heartiness and naturalness. This pâté embodies the harmony of simple ingredients and deep flavor enjoyment.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Aveluk, or horse sorrel, is a wild herb that Armenians also call "banjar" and use to make soups and salads. It is collected in the spring, dried, braided into thick pigtails and stored in a linen bag all winter . In traditional Armenian dishes, aveluk is not a seasoning at all, but a full-fledged ingredient: the taste includes a slight bitterness, grassiness, and a thick broth, which is usually inherent only in strong meat broth. Recipe from Sergey Navasartov, chef of the Noev Kovcheg restaurant.

Recipe from Marina Martiashvili, brand chef of the Georgian shops "Ojakhuri".

A light version of stuffed eggplants, where instead of minced meat there is solid vegetable protein in the form of boiled beans and tofu. Plus a few nice details: before putting the filling in, the eggplant boats are thickly greased from the inside with butter with a fair amount of aromatic cilantro, and then, already with the filling, they are seasoned with a thick tomato sauce, which turns purple and bubbles in the oven, creating the illusion of real meat from the vegetarian filling. The result is a typical dish-deception: tenderly baked on the inside and fried until golden brown on the outside, stuffed with illusory soy meat, such an eggplant binds to itself even those who usually respect real meat more.