Georgian Bean Salad With Cilantro Sauce Recipes

Steps:

• Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.

Steps:

• Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes. Increase heat medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans can be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)
• Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.

Steps:

• 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.
• 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.