Georgian cuisine kidney beans
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Kidney beans |
| 4 | tablespoons | Sunflower oil |
| 2 | tablespoons | Vinegar |
| 3 | Onion, finely chopped | |
| 2 | tablespoons | Cilantro, finely chopped |
| 1 | tablespoon | Mint, finely chopped |
| 1 | tablespoon | Basil, finely chopped |
| 1 | tablespoon | Celery, finely chopped |
| 1 | Sprig savory | |
| Ground black pepper | ||
| Ground red pepper | ||
Directions
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