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. 

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Hands-on time:
30 minutes
   |   
Total time:
1 hour, 15 minutes
   |   
Makes
6
Servings

Kitchen Gear

Soup pot or Dutch oven, with lid
Measuring spoons
Measuring cup
Sharp knife (adult needed) 
Cutting board
Can opener
Strainer or sieve
Heatproof spatula
Wooden spoon

 

Ingredients

1 tablespoon oil
1 onion, finely chopped
1 carrot, finely chopped
1⁄2 teaspoon salt
1⁄2 cup walnuts, finely chopped* (* If you are allergic to nuts, leave out the walnuts.)
2 garlic cloves, minced
1⁄8 teaspoon cayenne pepper (if you like it spicy)
2 teaspoons ground coriander
3 (15-ounce) cans kidney beans (about 4 cups), drained and rinsed
1⁄2 cup finely chopped cilantro and/ or parsley, plus more for garnish
2 tablespoons balsamic vinegar (or whatever kind of vinegar you have)
3 cups water

Instructions

  1. 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.
  2. Add the walnuts, garlic, cayenne, and coriander, and cook, stirring, until you can really smell the garlic, about 1 minute.
  3. 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.
  4. 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.
  5. Serve right away or transfer to a container and refrigerate up to 2 days.