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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.

• 1/2 pound dried red beans, soaked overnight in water to cover
• 6 cups vegetable or chicken stock
• 2 Tablespoons olive oil
• 2 onions, finely chopped
• 1/4 cup walnuts, ground coarsely
• 1 teaspoon ground coriander seeds
• 2 cloves garlic, minced or pressed
• 2 Tablespoons tarragon vinegar (or to taste)
• salt and pepper

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.