Usuba
Beans with Walnut Sauce and Pomegranate
A warm dish with tender beans, aromatic nutty sauce, and pomegranate tanginess. The combination of hops and coriander gives it an Eastern character. Suitable as a standalone dish or side dish.
- Total
- 120 min
- Standard serving
- 214.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cover the beans with cold water and leave overnight. Drain in a colander and rinse. Place in a pot, cover with water and cook until tender, about 1.5 hours. About 15–20 minutes before cooking is complete, add a pinch of salt. Drain the liquid, keep the beans warm by wrapping the pot in a thick towel.
- 2
Step 2
Finely chop the onion and fry until transparent in vegetable oil. Finely chop the garlic. Crush the walnuts in a mortar, add the garlic, and mix well.
- 3
Step 3
Mix the nut-garlic paste with onion, chopped cilantro, khmeli-suneli and coriander. Pour in the pomegranate juice.
- 4
Step 4
Add nut sauce to the beans, mix well, season to taste. Let it sit for several hours. Before serving, place the beans on a plate and garnish with pomegranate seeds.
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