Georgian Bean Salad With Cilantro Sauce

Name: Georgian Bean Salad With Cilantro Sauce
Total time: 2 min
Ingredients: 3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones; 1 small red or yellow onion, chopped; 4 garlic cloves, green shoots removed, minced; Salt to taste; 1/2 cup cilantro sauce; 4 scallions, chopped or thinly sliced; Chopped fresh cilantro for garnish; Optional: 1 or 2 chopped fresh ripe tomatoes

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Total: 2 hours

Servings: 6

Cost: $2.42 /serving

Author : Martha Rose Shulman

cilantro sauce kidney bean dairy free

Ingredients

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3/4 pound small red kidney beans(about 1 2/3 cups), rinsed and picked over for stones1 small red or yellow onion, chopped4 garlic cloves, green shoots removed, mincedSalt to taste1/2 cup cilantro sauce4 scallions, chopped or thinly slicedChopped fresh cilantro for garnishOptional: 1 or 2 chopped fresh ripe tomatoes

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Instructions

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Step 1

Soak the beans overnight or for six hours in just enough water to cover the beans. Transfer with the soaking water to a soup pot or Dutch oven. Add enough water to cover by 2 inches, and bring to a simmer. Skim off any foam, then add the onion and two of the garlic cloves. Reduce the heat, cover and simmer one hour or until the beans are just about tender. Add salt to taste (about 1 rounded teaspoon) and the remaining garlic, and simmer another 30 minutes or until the beans are tender but intact. Drain, retaining the liquid.

Step 2

Toss the beans with the cilantro sauce and the scallions. If you wish, moisten with some of the bean liquid. Transfer to a serving dish, and allow to cool to room temperature. Moisten with more liquid if desired, and adjust seasonings before serving. Add chopped tomatoes if desired. Sprinkle with cilantro and serve.