Georgian cuisine kidney beans

Yield: 1 Servings

Measure Ingredient
½ kilograms Kidney beans
4 tablespoons Sunflower oil
2 tablespoons Vinegar
3 \N Onion, finely chopped
2 tablespoons Cilantro, finely chopped
1 tablespoon Mint, finely chopped
1 tablespoon Basil, finely chopped
1 tablespoon Celery, finely chopped
1 \N Sprig savory
\N \N Ground black pepper
\N \N Ground red pepper

Prepare beans for cooking. Fill the pot with water & simmer the beans with the savory. During the simmering, if necessary, add only boiling water.

When the beans are tender, drain, remove the savory & add the remaining ingredients. Serve warm or at room temp.

Per serving: 2276 Calories; 60g Fat (23% calories from fat); 124g Protein; 328g Carbohydrate; 0mg Cholesterol; 1786mg Sodium Posted to EAT-L Digest 17 Apr 97 by shade <liveoak@...> on Apr 18, 1997

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