Beans marinated in walnut, pomegranate & coriander

photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov 

Beans marinated in walnut, pomegranate & coriander
Vegan entreé or side dish
Serves 4

200 gram raw brown or kidney beans

30 gram shelled and chopped walnuts

2 peeled garlic cloves

1 tablespoon coarse sea salt

2 tablespoons pomegranate syrup (sold in Turkish stores, as an alternative, you can use a good balsamico syrup)

50 ml walnut or olive oil

small bunch of coriander

mortar

Please note, this dish has to be made 1-2 days beforehand

Soak beans overnight or longer, in plenty of water. Pour water off and cook beans in fresh water, bring to the boil in pan with lid partly covering it and simmer for 1-2 hours. Test if beans are cooked, and only then add the salt and cook further for 2-3 minutes. Pour the water off but save a few tablespoons of this. Roast nuts in a dry frying pan, allow them to cool on a plate. Rub garlic cloves well with the salt in a mortar, then add the walnuts and mash further until it becomes a paste. Stir the mixture with pomegranate syrup, a few tablespoons of water from the beans and the oil, salt & freshly ground pepper to taste. Stir the warm beans with the mixture and coriander, allow to cool. It is important to allow the different tastes to blend well for 24 hours. Serve the marinated beans cold as a part of a buffet with entreés or as lunch with bread and a salad.

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