Georgian kidney bean salad
Prep 10 min
Cook 25 min
¼ tsp fenugreek seeds
1 tsp coriander seeds
1 tsp fennel seeds Salt and black pepper
3 tbsp sunflower oil
1 small onion, peeled and sliced
1 x 400g can red kidney beans, drained and rinsed
1 tsp sherry vinegar ½ tsp brown sugar ½ bunch fresh coriander, chopped
2 sprigs parsley, chopped 2 sprigs dill, chopped
Heat a small, dry frying pan and toast the fenugreek, coriander and fennel seeds until fragrant, then crush with a pinch of sea salt using a mortar and pestle.
Heat two tablespoons of the oil in a frying pan. Add the onion and cook over a medium heat, stirring occasionally, for 10–15 minutes, until they are amber. Add the beans and warm them through.
Mix together the remaining tablespoon of oil, vinegar, sugar, crushed spices, herbs, salt and pepper in a bowl. Stir this through the warm beans and serve warm or cold.