Beans in Walnut Sauce
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
10
Description
Walnut sauce is versatile: eggplants, sturgeon, chicken (essentially, this is what satsivi is) — everything is very tasty. I recommend it. You can add saffron for color; there are other nuances, but they are not as significant. NB! Before I forget, here's a quick way to clean a pomegranate without hassle: cut it in half lengthwise. Place half of the pomegranate, cut side up, on your palm, and hold your palm over a bowl. Tap the bottom of the pomegranate with a tablespoon — the seeds will fall out instantly.
Ingredients
- Cilantro - 1 bunch
- Beans - 17.6 oz
- Walnuts - 4.6 oz
- Garlic - 1 head
- Parsley - 1 bunch
- Red Wine Vinegar - 1 fl oz
- Chicken Broth - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Pomegranate Seeds - to taste
- Spanish onions - 4 heads
- Mild Chili Spice - a pinch
- Coriander essential oil - to taste
Step by Step guide
Step 1
Boil the beans — I cooked them in a pressure cooker for a little over an hour. Drain the water.
Step 2
While the beans are cooking, sauté the onions until they turn pink.
Step 3
Make the walnut sauce: blend a cup of walnuts in a blender, add minced garlic, herbs, hot pepper, and vinegar to taste. Pour in any broth, preferably vegetable or just boiled water — until the color and consistency change. The color should become light, almost white, with a consistency of thick sour cream. Taste for salt and pepper. You may need to add more vinegar.
Step 4
Add the onions and sauce to the cooked beans, mix well, and garnish with pomegranate seeds.
Step 5
Let it sit in the refrigerator for at least 4 hours.
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