Chicken Fajitas
Martha Rose Shulman
1012 ratings with an average rating of 5 out of 5 stars
1,012
1 3/4 hours
Georgian Bean Salad With Cilantro Sauce
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves six
- ¾pound small red kidney beans(about 1⅔ cups), rinsed and picked over for stones
- 1small red or yellow onion, chopped
- 4garlic cloves, green shoots removed, minced
- Salt to taste
- ½cup cilantro sauce
- 4scallions, chopped or thinly sliced
- Chopped fresh cilantro for garnish
- Optional: 1 or 2 chopped fresh ripe tomatoes
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
150 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 9 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Tip
- Advance preparation: The beans can be cooked a day or two ahead. The cilantro sauce will keep for a few days in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Maria
Here's the link to the Georgian Cilantro Sauce that should be in this recipe: https://cooking.nytimes.com/recipes/1012764-georgian-cilantro-sauce.
Come on New York Times, do some proof-reading before you post these recipes.
Sonia
I made this with dill pesto instead of the cilantro sauce, since I had the dill pesto and no cilantro. It's good, not fantastic, but this will help me eat more beans.
José L.
My wife is Georgian and I've been to Georgia many times. Neither of us has ever senn this salad before.
Sv
Cilantro sauce?
Maria
Here's the link to the Georgian Cilantro Sauce that should be in this recipe: https://cooking.nytimes.com/recipes/1012764-georgian-cilantro-sauce.
Come on New York Times, do some proof-reading before you post these recipes.
Cat M
Used pressure cooker to shorten bean cooking time. Wasn't sure about a cilantro sauce since we have the "tastes like soap" gene. Used parsley and other greens on hand and worked fine. While this is not like any bean salad I had in Georgia (the country, not the state), it comes closer with ground walnuts worked into the parsley pesto.
Private notes are only visible to you.
Advertisement
