Beans with pomegranate and nuts
4 servings
120 minutes
Bean with pomegranate and nuts is a dish that embodies the harmony of textures and flavors. Tender, rich beans combine with crunchy walnuts, while fresh pomegranate juice adds a refined tartness and a light fruity note to the dish. This dish has roots in the traditions of Caucasian and Mediterranean cuisine, where nuts and pomegranate are key elements. Khmeli-suneli and coriander add spiciness, highlighting the aromatic depth of each ingredient. It is perfect as a standalone dish or as a side to meat or fish. It is rich, nutritious yet light due to the freshness of herbs and pomegranate. After steeping, the flavor becomes even more pronounced, and the pomegranate seeds give it a festive appearance. Bean with pomegranate and nuts is a balance of flavors that impresses.
1
Soak the beans in cold water overnight. Drain and rinse. Place in a pot, cover with water, and cook until soft for about 1.5 hours. Add a little salt 15-20 minutes before cooking is done. Drain the liquid and keep the beans warm by wrapping the pot in a thick towel.
- Red beans: 220 g
- Salt: to taste
2
Finely chop the onion and sauté in vegetable oil until translucent. Mince the garlic. Crush the walnuts in a mortar, add the garlic, and mix.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Garlic: 3 cloves
- Walnuts: 130 g
- Garlic: 3 cloves
3
Mix the nut-garlic mixture with onion, chopped cilantro, khmeli-suneli, and coriander. Pour in pomegranate juice.
- Walnuts: 130 g
- Garlic: 3 cloves
- Fresh cilantro (coriander): 1 bunch
- Khmeli-suneli: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Pomegranate juice: 0.5 glass
4
Add nut sauce to the beans, mix, and salt to taste. Let it steep for a few hours. Before serving, place the beans on a plate and garnish with pomegranate seeds.
- Grenades: 0.5 piece
- Salt: to taste