Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound of small kidney beans (~1.25 cups)
- 3/4 teaspoon of salt
- 1 onion, peeled and finely chopped (in the future, I would cook this in some water or oil first, to reduce the heat – it was just a bit too sharp when put in raw)
- 2 sprigs of cilantro
- 1 sprig of parsley
- 1/2 generous cup of shelled walnuts
- 1 garlic clove, peeled
- 1 small hot red pepper
- 1/4 teaspoon of cinnamon
- Pinch of ground cloves
- 1/2 teaspoon of ground marigold flower
- 1/2 to 3/4 cup of pomegranate juice (I substituted lemon juice)
Directions
Soak the beans overnight covered with water (or if you are, like me, impatient, cover rinsed beans with 4 times their volume water, bring to a boil, then turn off the heat and let sit for an hour. Rinse them and carry on with the recipe. Or just use canned beans.)
Place the beans in a large pot and cover with fresh water. Add 1/2 teaspoon of salt. Bring the water to a boil and simmer until the beans are tender, about 1 hour. Drain and stir in the chopped onion.
Grind the cilantro and parsley together with the walnuts, garlic and hot pepper. Add them to the beans.
Mix the cinnamon, cloves, marigold, and the remaining 1/4 teaspoon of salt into the bean mixture. Pour in enough pomegranate juice to moisten the beans, and mix well.
Allow the beans to cool to room temperature, then serve liberally garnished with pomegranate seeds.
Category:Bean Recipes
Category:Vegan Recipes
Category:Nut Recipes
Category:Abkhazian Cuisine