eastern-european

Georgian Spiced Bean Stew with Walnuts and Cilantro

Name: Georgian Spiced Bean Stew with Walnuts and Cilantro
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 245 g red kidney beans, cooked and drained; 29 g walnuts, ground; 11 g sunflower oil; 74 g onion, chopped; 5 g garlic, minced; 2 g ground coriander; 0.82 g fenugreek, ground; 8 g white vinegar; 12 g cilantro, chopped; 2 g salt; 114 g water

This simmered dish pairs red kidney beans, cooked and drained with walnuts, ground, cilantro, chopped and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

71 g Carbohydrates

33 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

245g red kidney beans, cooked and drained 311 kcal
29g walnuts, ground 190 kcal
11g sunflower oil 97 kcal
74g onion, chopped 30 kcal
5g garlic, minced 7 kcal
2g ground coriander 6 kcal
1g fenugreek, ground 2 kcal
8g white vinegar 1 kcal
12g cilantro, chopped 4 kcal
2g salt 0 kcal
114g water 0 kcal

Cooking instructions

sunflower oilonion
Heat oil in a saucepan over medium heat. Cook onion 4-5 minutes until golden.
garlicground corianderfenugreek
Add garlic, coriander, and fenugreek; stir 30 seconds until fragrant.
red kidney beanswater
Add beans and water. Simmer 8-10 minutes, mashing a few beans to thicken.
walnutswhite vinegar
Stir in ground walnuts and vinegar; simmer 2-3 minutes until glossy and thick.
cilantrosalt
Season with salt and fold in chopped cilantro. Serve hot with extra cilantro on top.