Georgian Kidney-Bean Stew
This tangy, delicious stew does not come from the American state of Georgia, where they grow peaches and Atlanta is the capital. It comes from the Eastern European country of Georgia, where they call this dish Lobio Nigvzit. Serve it with couscous or brown rice.
Soup pot or Dutch oven, with lid
Sharp knife (adult needed)
Strainer or sieve
- Put the pot on the stove and set the heat to medium. Add the oil, onion, carrot, and salt, and sauté until the onion looks clear, about 5 to 7 minutes.
- Add the walnuts, garlic, cayenne, and coriander, and cook, stirring, until you can really smell the garlic, about 1 minute.
- Add the beans, herbs, vinegar, and water, and turn the heat up to high. When the stew comes to a boil, turn the heat down to medium-low and simmer the stew partially covered, stirring occasionally, until the stew is thickened, 30 to 45 minutes.
- Turn off the heat and taste the stew. Does it need more vinegar or a pinch of salt to boost the flavor? If so, add it and taste again.
- Serve right away or transfer to a container and refrigerate up to 2 days.