Bean stew with tomato
A rich and fragrant traditional Georgian stew combining tender red beans, ripe juicy tomatoes, and fresh herbs. Perfect for a hearty lunch or dinner served alongside hot cornbread and pickled vegetables. For the deepest flavour, use naturally sweet ripe tomatoes and fold in fresh coriander right at the end.
Ingredients
- onions2 pieces
- Garlic4 cloves
- Sunflower oil30 ml
- Fresh coriander1 bunch
- Fresh Parsley½ bunches
- Ground Coriander Seeds1 tsp
- Blue Fenugreek1 tsp
- Salt1 tsp
Instructions
6 steps- 1
Boil previously soaked beans until tender. Blanch the tomatoes in boiling water, peel off skins, and finely dice them.
15 min
- 2
Heat sunflower oil in a deep pan or pot, add finely diced onion, and saute over medium heat until translucent and golden.
8 min
160°C
- 3
Add diced tomatoes to the sauteed onions and simmer for 10 minutes until the tomato sauce thickens slightly.
10 min
100°C
- 4
Add the boiled beans along with a small splash of bean cooking broth. Season with ground coriander, blue fenugreek, chili flakes, and salt.
5 min
100°C
- 5
Cover and simmer gently on low heat for 10 minutes so the beans absorb all the tomato and spice aromas.
10 min
90°C
- 6
Fold in minced garlic and finely chopped fresh coriander and parsley, stir well, simmer for 2 minutes, and remove from heat.
2 min
90°C
Nutrition
1 serving ≈ 243 g
Nutrition values are estimates. - means data is unavailable.
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