Name: Gurian Kirkazhi: Whole Beans with Walnut and Vinegar
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 10 h 5 min
Cuisine: Georgian
Ingredients: 300 g dried dark red kidney beans, picked over and rinsed; 1.5 L cold water for soaking; About 4–5 L fresh water for boiling and simmering; keep beans covered by 5 cm; 80 g walnut halves; 5 g coriander seed, lightly crushed (about 2 teaspoons); 2 garlic cloves (about 6 g), crushed; 30 ml wine vinegar; 0.5 g ground black pepper (about 1/4 teaspoon); 4 g fine salt, for the dressing; Up to 60 ml reserved bean cooking water, only if needed to loosen the dressing; 20 g fresh coriander leaves, chopped; 10 g fresh basil, finely chopped; 100 g red onion (1 small), thinly sliced into rings

16:9: Wide view of whole Gurian-style beans coated with walnut and vinegar dressing and topped with onion.

Yield4 portions

Serving size1/4 of the prepared dish

DifficultyEasy; the beans need an overnight soak and a gentle fold

Dietary notesVegan and gluten-free when packaged ingredients are suitable; contains walnuts (tree nut)

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The dish

About Gurian Kirkazhi: Whole Beans with Walnut and Vinegar

Kirkazhi is a Gurian way of serving cooked beans whole rather than mashing them into a stew. This home version dresses tender red kidney beans with a coarse walnut, garlic and coriander mixture, wine vinegar, fresh herbs and raw onion. The beans stay distinct and lightly coated, with the walnut oil adding richness.

Georgia is home to many kinds of lobio. Guria is specifically associated with whole boiled beans called kirkazhi, while Imeretian lobio is often a softer leek-forward stew and Samegrelo has its own bean preparations. This measured recipe is based on a documented Gurian preparation, while allowing for household variation in the balance of vinegar, walnuts and herbs.

The name kirkazhi refers to cooked beans that are left whole and seasoned. A Gurian preparation combines red or mottled beans with walnuts, garlic, coriander, vinegar and fresh coriander; raw onion is arranged over the top. Some versions also use basil or hazelnuts. This recipe uses walnuts and includes fresh basil as a measured home variation.

After cooking, drain the beans very well and let their steam escape briefly. Pound or pulse the walnuts only to a coarse paste so they retain texture. Fold the dressing through the beans with a broad spoon; avoid stirring hard, which can break the beans and turn the dish into a mash.

Cook the dish

Ingredients

Gurian Kirkazhi (ლობიო გურული): Georgian Whole-Bean Salad

Beans

300 gdried dark red kidney beans, picked over and rinsed
1.5 Lcold water for soaking
About 4–5 L fresh water for boiling and simmering; keep beans covered by 5 cm

Walnut dressing

80 gwalnut halves
5 gcoriander seed, lightly crushed (about 2 teaspoons)
2garlic cloves (about 6 g), crushed
30 mlwine vinegar
0.5 gground black pepper (about 1/4 teaspoon)
4 gfine salt, for the dressing
Up to 60 ml reserved bean cooking water, only if needed to loosen the dressing

Herbs and garnish

20 gfresh coriander leaves, chopped
10 gfresh basil, finely chopped
100 gred onion (1 small), thinly sliced into rings

Method

Soak the beans. Rinse the dried beans and soak them in 1.5 L cold water for at least 8 hours or overnight. Drain and discard the soaking water, then rinse the beans.
Boil safely. Put the beans in a large saucepan and cover with fresh water by at least 5 cm. Bring to a full rolling boil and boil vigorously for at least 30 minutes. Drain and discard this water, then rinse the beans and pot.
Simmer until tender. Cover the beans again with fresh water. Bring to a boil, then simmer until completely tender, about 45–60 minutes depending on age and variety. Add hot water as needed to keep them covered. Do not cook dried kidney beans from raw in a slow cooker.
Make the walnut dressing. Pound or pulse the walnuts with the crushed coriander seed, garlic, pepper and part of the salt to a coarse paste. Stir in the vinegar. Add up to 60 ml reserved bean water only if needed for a loose, spoonable dressing; taste before adding the remaining measured salt.
Dress the beans. Drain the tender beans very well and let excess steam escape for 5 minutes. Fold in the walnut mixture with a broad spoon, keeping most beans whole. Stir in the chopped coriander and basil.
Garnish and serve. Transfer to a serving dish, arrange the raw onion rings over the top, and spoon any released walnut oil and dressing over the beans. Serve warm or at room temperature soon after dressing.

Serving and storage

Serve as a bean dish with mchadi, bread or fresh vegetables. Do not leave cooked beans at room temperature for more than 2 hours. Refrigerate leftovers within 2 hours in shallow containers, keep at or below 4 °C and use within 3–4 days. Reheat until steaming hot throughout, about 74 °C in the centre.

Nutrition per serving

Serving size: 1/4 recipe
Calories: About 400 kcal
Carbohydrate: About 50 g
Protein: About 20 g
Fat: About 15 g
Fibre: About 14 g
Sodium: About 420 mg

Approximate ingredient-based values for dry kidney beans, walnuts, red onion, herbs, garlic, vinegar and added salt. The cooked beans are drained and the batch is divided into four portions. Bean variety, walnut amount and dressing left on the beans affect the final values.

Allergens and food safety

Contains walnuts (tree nut). Check packaged beans, vinegar and spices for cross-contact information. Soak dried kidney beans for at least 5 hours, discard the soak water, then boil vigorously in fresh water for at least 30 minutes before simmering until fully tender. Do not cook dried kidney beans from raw in a slow cooker. Refrigerate leftovers within 2 hours, store at or below 4 °C for 3–4 days and reheat until steaming hot, about 74 °C.

The result

A Gurian-style whole-bean dish with tender intact beans, a tangy walnut dressing and fresh herbs.
Add the raw onion garnish just before serving so it stays crisp.