Georgian Bean Salad With Cilantro Sauce Recipes

GEORGIAN CILANTRO SAUCE

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.

GREEN BEAN SALAD WITH CILANTRO AND SOY-GLAZED ALMONDS

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.

GEORGIAN BEANS (LOBIO)

Steps:

• Soak beans overnight or cook beans for 2 minutes in plenty of water and allow to sit for one hour.
• Drain water from beans and add plenty of fresh water to cover with onion, carrots and celery. Cover and simmer for about one hour, until beans are tender, but not mushy. Drain and set aside.
• Simmer the prunes in 1/3 cup of the vinegar for 20 minutes.
• With food processor running, put garlic through tube. Add remaining vinegar, tamarind paste, hot pepper flakes, coriander seed, fenugreek, olive oil, prunes and vinegar and process to a paste. Add the cilantro and process to chop fine. Season with salt and pepper. Stir into warm beans.