Kakhetian Bread Boiled in Bean Stew
A Kakhetian bean stew with pieces of bread softened in the cooking broth. Allow at least 5 hours to soak the dried kidney beans, about 15 minutes of active preparation and about 80 minutes of cooking. Onion preparation can run while the beans cook. Older beans may need longer to soften.
Ingredients
- Vegetable oil20 ml
Instructions
8 steps- 1
Rinse the dried kidney beans. Cover generously with cold water and soak in the refrigerator for at least 5 hours, or overnight. Discard the soaking water and rinse.
300 min
- 2
Put the drained beans in a pot with 1.5 litres of fresh water. Bring to a vigorous boil and keep boiling for at least 30 minutes. Then reduce the heat and simmer until fully tender, about 30 minutes more or longer as needed. Add boiling water if the beans are no longer covered. Only continue with the recipe once the beans are soft throughout.
60 min
- 3
While the beans are cooking, peel and finely chop the onion and garlic. Chop the cilantro.
10 min
- 4
Heat the oil in a pan and sauté the onion until golden brown. Add the garlic and sauté for another 1 minute.
5 min
- 5
When the beans are cooked, add the sautéed onion and garlic. Season with salt and red pepper to taste. Continue cooking for another 10 minutes.
10 min
- 6
Cut the bread into medium-sized pieces.
5 min
- 7
Transfer half of the bean liquid to another container. Add the bread pieces to the remaining bean liquid and cook for 5-7 minutes, until the bread softens and is soaked through.
7 min
- 8
Serve hot, sprinkled with cilantro.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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