12-1/2
1/2
6
4
1
1/2
1/2
-------
3
1
2
1/4
1
-------
|
oz
T
oz
cl
c
c
t
---
T
T
T
t
t
---
|
Kidney Beans, red (1)
Salt
Red Onion
Garlic
Walnut meats
Cilantro
Coriander Seed
-- Dressing
Wine Vinegar, red
Water
Olive Oil
Cayenne pepper
Salt
-------------
|
Do-Ahead - (8+ hours soak and
cook for dried beans)
- IF using dried KIDNEY BEANS, soak 8 hours or
overnight in water to cover and 1/2 T Salt (yes, salt).
Drain and rinse well. Place in a sauce pan with water to cover well,
bring to a boil and simmer until tender (about 1 hr). They should be
tender enough that half will be crushed.
Make - (25 min + overnight)
- IF using canned Kidney Beans you will need 3 14oz
cans. Drain the beans and rinse.
- Crush half the beans (not too thoroughly) and mix back with the
whole beans.
- Chop ONION and GARLIC fine, mix into Beans.
- Make sure your WALNUTS are fresh (no rancidity). Grind in a
food processor or similar and mix into Beans.
- Chop CILANTRO small (yes, that's a lot of cilantro). Grind
CORIANDER. Mix both into Beans.
- Mix all Dressing items into Beans.
- Refrigerate overnight (if possible) to mature flavors.
- Serve at room temperature with Lavash bread. You can make rolls
in advance (see enlarged photo), or let guests roll their own. In
either case, keep in mind that lavash dries out very fast. You can
also use some other suitable bread, or crackers, or squares of
Lavash dried into crackers.
|