Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned kidney beans, drained and rinsed
- 180 gOnion, diced
- 2 tbspOlive oil
- 3 cloveGarlic, minced
- 1 tspGround coriander
- ¼ tspGround fenugreek
- 40 gWalnuts, finely ground
- 350 mlWater
- ½ tspFine salt
- 1 ½ tbspRed wine vinegar
- 20 gCilantro, chopped
- ¼ tspBlack pepper
Make it
- Heat the oil in a saucepan and soften the onion over medium heat for 7 minutes. Add the garlic, coriander and fenugreek and stir for 30 seconds.
- Add the beans, ground walnuts, water, salt and pepper. Bring to a simmer and cook gently for 15 minutes, stirring occasionally.
- Mash about a third of the beans against the pot to make a thick sauce while leaving the rest whole. Cook for 2–3 minutes more if needed.
- Stir in the vinegar and cilantro, then serve hot or warm in four bowls.
Ingredients, recipe context & sources
Ingredient flags: Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.