Bean Stew in a Clay Pot

1. 1

   Soak the dried red kidney beans in cold water overnight (at least 8 hours). The next day, drain the water and rinse the beans thoroughly.

   480 min

2. 2

   Place the soaked beans in a large pot, add fresh water (about 1.5 liters), and bring to a boil. Once boiling, reduce the heat and simmer for about 1.5-2 hours, or until the beans are tender. Skim off any foam that forms.

   120 min

   100°C

3. 3

   In a separate pan, heat the vegetable oil. Add the finely chopped onion and sauté until golden brown (about 5-7 minutes). Add the minced garlic and sauté for another 1 minute until fragrant.

   8 min

4. 4

   Once the beans are tender, transfer them to a clay pot (or keep them in the same pot if you don't have a clay pot). Add the sautéed onion and garlic, chopped cilantro and parsley, savory, blue fenugreek, salt, and red pepper (optional).

   5 min

5. 5

   Stir well. You can mash some of the beans with a spoon or potato masher to achieve a thicker consistency. Place on low heat and simmer for another 20-30 minutes to allow the flavors to meld together.

   30 min

   100°C

6. 6

   Remove from heat and let rest for 5-10 minutes before serving. Serve hot, traditionally with mchadi or Shotis Puri (Georgian bread).

   10 min

1 serving ≈ 592 g

Nutrition values are estimates. - means data is unavailable.