Click HERE to register your comments......or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?


(Georgian Red Bean Soup with Walnuts)

This very textured soup carries explosions of unusual flavors in every mouthful. Rich and pleasantly grainy--the marriage of ground walnuts and beans is incredible. Serve hot to 4 as a substantial first course or as a fine meal with accompaniments.

Garnish: chopped cilantro and/or parsley

Drain the beans, then pour into a saucepan with the stock and bring to a boil, skimming foam as necessary. Reduce the heat and cook, partially covered, until soft, at least 1 and 1/2 hours.

Meanwhile, saute the onions in the olive oil until golden.

When the beans are done, puree the soup--solids first--until it is roughly chopped. You don't want a smooth texture. Pour back into the saucepan and dilute with water if you think it's too thick. Stir in the onions and simmer for a few minutes--then stir in the walnuts, coriander, garlic, and vinegar, and season with salt and pepper to taste. Let stand at a very low heat for 10-15 minutes.

When ready to serve, ladle into bowls and sprinkle with fresh chopped cilantro and/or parsley.