• Cuisine: Eastern European
• Course: Soup
• Features: Make-Ahead Recipes, Meatless, Vegan

Ingredients:

• 1 pound dried red kidney beans, picked over
• 5 cups water
• 2 medium (5 1/2 ounces total) carrots, finely chopped
• 2 tablespoons neutral-tasting vegetable oil, such as canola, sunflower or grapeseed
• 2 medium (6 to 8 ounces each) yellow onions, finely chopped (2 cups)
• 1 cup walnut halves or pieces, finely ground
• 5 cloves garlic, minced
• 1 cup finely chopped cilantro
• 1/2 cup finely chopped mixed herbs, such as flat-leaf parsley, dill, basil, celery greens and/or summer savory
• 1/4 cup red wine vinegar
• 1 tablespoon ground coriander, or to taste
• 1 teaspoon ground fenugreek, or to taste (see headnote)
• 2 teaspoons kosher salt, or to taste
• 1/8 teaspoon cayenne pepper, or to taste

Directions:

Place the dried beans in a deep bowl and cover with at least 3 inches of water. Soak overnight.

Drain the beans, placing them in a large pot with the 5 cups of water. Add the carrots; bring to a boil over high heat, then reduce the heat to medium and cook (uncovered) for 25 minutes or until the beans have softened but are still chewy.

Meanwhile, heat the oil in a large saute pan over medium heat. Add the onions and stir to coat, then cook for 5 to 7 minutes, until softened but not browned. Transfer to the bean pot and stir to incorporate. Add the ground walnuts, garlic, half of the cilantro and half of the mixed herbs, the vinegar, coriander, fenugreek, salt and cayenne pepper; mix well. Cover and cook for 20 to 30 minutes or until the beans are tender.

Stir in the remaining cilantro and mixed herbs. Taste, and adjust the seasoning as needed. Remove from the heat.

Divide among individual bowls, or, for best flavor, transfer to a container, cool, cover and refrigerate for 6 to 8 hours or overnight. Reheat over medium-low heat; taste, and adjust the seasoning before serving.

Recipe Source:

From Washington food writer and blogger Jenny Holm.

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