You will need
- red beans
- brown or speckled
- but not white.
- Onion (1 large onion 1 Cup dry beans)
- Vegetable oil for frying
- Bay leaf
- To taste:
- Red pepper
- Tomato paste
- Vinegar 6%
Pour the beans with cold water and leave overnight. As beans will greatly swell, water should be 5 times more than beans. Boil the beans in the same water. Drain the fluid.
Pour the beans with fresh water so that the water is 2-3 cm closed beans. Add the Bay leaf and simmer until tender. If the water will quickly boil away in the cooking process, you can pour boiling water.
Finely chop onion and sauté in vegetable oil. Throw in the beans, onion along with butter and let slowly boil for about 15 minutes. Constantly stir! Remove the Bay leaf.
Garlic mash with red pepper and salt. Put in the beans. There also add optional spices: Khmeli-suneli, chopped cilantro, tomato paste, crushed walnuts. Mix well. Let simmer for 3-5 minutes.
Remove from heat. Add 2-3 tablespoons of vinegar, mix well and lightly crush with a pestle to puree. They should not turn into bean puree. Cooked the flesh should just barely be squeezed out. Then they will be dense, but not uniform. Can be served hot or cold. Garnish with green coriander and onion rings.
Connoisseurs of Georgian food require you to use they only dry red beans. But you can significantly reduce the cooking time, replacing the usual dry beans canned. The dish will still turn out wonderfully delicious.