1bunch of herbs (cilantro or parsley are more preferable)
5tbsp.olive oil
Instructions
Choose only one type of bean for your stew. If you cook several types of beans together, they will not be ready at the same time.
Put beans in the pot with water and let them soak overnight before cooking.
In the morning, drain all the water and rinse the beans. Put them into the pot again, cover them with fresh cold water, and bring it to a boil. Cook beans gently over medium heat for 1-1.5 hours. Beans should become tender. You can cover the pot; let the beans simmer under the lid.
After mixing khmeli suneli seasoning and coriander powder with onion, take the pan off the heat.
Only then add nicely chopped herbs, finely ground walnuts, salt, and pepper to taste.
Press garlic and stir all the ingredients together, let them soak in all the flavors.
All the liquid left from boiling beans is drained and saved for later. Divide cooked beans into 2 equal parts.
The first part blends into a nice mash. If the consistency of the mixture is too thick for your liking, you can always add the liquid from boiling that you saved earlier.
Mix pureed and whole beans.
The next step will be to transfer ingredients from the pan into a mixture of beans.
All you need to do is to mix everything and leave it overnight in the fridge. And here you have a perfect bean stew from Caucasian cuisine.