Beans in nut sauce baja
10 servings
90 minutes
Bean in walnut sauce (baja) is a traditional Georgian dish filled with rich aromas of the Caucasus. The origins of this recipe date back to ancient times when nuts and spices played a key role in the region's cuisine. The dish combines tender beans with a rich, velvety walnut sauce that enriches the flavor with subtle notes of cilantro, garlic, and vinegar. A light spiciness and freshness of herbs create a harmonious balance. Pomegranate seeds add a festive touch and pleasant acidity to the dish. It is not only hearty but also healthy, making it perfect for a light dinner or snack. After resting in the refrigerator, it reveals all the depth of flavors, making it even more intense. Bean in baja is the taste of Georgia infused with warmth of hospitality and traditions.
1
Boil the beans - I cooked them in a pressure cooker for a little over an hour. Drain the water.
- Beans: 500 g
2
While it's boiling, sauté the onion until pink.
- Onion: 4 heads
3
To make nut sauce for bajа: grind 1 cup of nuts in a blender, add minced garlic, herbs, hot pepper, and vinegar to taste. Pour in any broth, preferably vegetable, or just boiled water until the color and consistency change. The color should be light, almost white, and the consistency like thick sour cream. Taste for salt and pepper. You may need to add more vinegar.
- Walnuts: 130 g
- Garlic: 1 head
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Red wine vinegar: 50 ml
- Bouillon: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Ground chili pepper: pinch
- Coriander seeds: to taste
4
Add onion and sauce to the cooked beans, mix, and garnish with pomegranate seeds.
- Onion: 4 heads
- Pomegranate seeds: to taste
5
Let it sit in the refrigerator for at least 4 hours.