Ingredients (4 people)
1 lb dried red kidney beans
2 onions
1/2 bunch cilantro, finely chopped
4 garlic cloves
1 tablespoon ground blue fenugreek
3 bay leaves
1 cup walnut halves, finely ground
1 tablespoon pomegranate molasse
1 teaspoon black pepper
Salt
Optional (garnish):
A few cilantro leaves
A few pomegranate seeds
Preparation
Pour the red kidney beans in a large pot filled with a 6 cups of water.
Add the bay leaves and salt.
Cook over medium heat until the beans are tender, at least 1 hour.
Grind cilantro, blue fenugreek, garlic, black pepper and a pinch of salt in a mortar.
Chop the onions.
Fry the onions in a pan with hot oil until translucent.
Drain the cooked beans into a large bowl. Keep 1 cup of the cooking liquid for later use.
With the back of a wooden spoon, mash the beans on the side of the bowl.
Add the ingredients which were crushed in the mortar, the ground walnuts, pomegranate molasse, fried onions and cooking oil to the beans.
Mash all the ingredients until everything is completely incorporated.
Add the cup of cooking liquid to the beans.
Transfer the ingredients to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally.
Serve in clay pots with hot mchadi bread.
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