Two-Way Beans

Name: Two-Way Beans
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1 kg Beans; 2 tsp Salt (for boiling); 1 tbsp Ghee; 500 g Beans; 2 pcs Egg; Salt and pepper; 100 g Nuts, walnuts, english; Coriander (cilantro) leaves, raw; 1 pcs Garlic, raw; 0.5 tsp Salt; 0.33 tsp Pepper; 0.5 tsp Ground coriander; 0.5 tsp Blue fenugreek; Imeretian saffron; 1 tbsp Olive oil; 100 ml Water

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A versatile dish of boiled beans that can be served with an egg or complemented with traditional walnut bazhe sauce.

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Method

Boil the beans with added salt.

For the first method, heat ghee, sauté 500 g of beans, and add eggs, salt, and pepper to taste.

For the second method, make the bazhe sauce: finely grind walnuts, cilantro, and garlic, then add spices, olive oil, and water, bringing the consistency to that of thick sour cream.

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Two-Way Beans

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