Kidney beans and onions are given a boost by a unique walnut-based dressing. This dish is a great cold side for a warm day. I like to add chicken to mine and make it the whole meal!


Recipe Summary

20 mins
1 hr 30 mins
9 hrs
10 hrs 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place beans in a bowl; cover with plenty of water. Soak for 8 hours or overnight.

  • Drain beans and transfer to a large pot; cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. Bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. Drain and season with salt.

  • Grind walnuts and garlic to a fine paste in a food processor. Add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. Process until smooth.

  • Mix beans, onion, chicken, and dressing in a bowl. Chill in refrigerator for at least 1 hour before serving. Garnish with 1 tablespoon parsley and 2 tablespoons cilantro.

Nutrition Facts

255 calories; protein 20.1g 40% DV; carbohydrates 30.9g 10% DV; fat 6.2g 10% DV; cholesterol 23.8mg 8% DV; sodium 27.7mg 1% DV. Full Nutrition

Reviews (1)

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1 Ratings
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  • 4 star values: 1
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Rating: 4 stars
This was my favorite Georgian dish when I lived in Moscow, and for years I've been searching for an Americanized recipe for it, so thank you so much for sharing!!! I used 2 cans of red kidney beans, drained and rinsed, and boiled them with the minced onion and a splash of water, uncovered, while mashing them with the back of a spoon, for about 10 minutes until I achieved the desired consistency. Then I added the walnut dressing and cooked for another 5 minutes. My only complaint about this recipe was that the dressing was too watery; 1/3 cup water was too much. I'd probably use about half of that amount next time to achieve a paste-like texture. Read More