Stewed Red Beans & Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

This adaptation of a traditional Georgian kidney bean stew includes a creamy purée of toasted walnuts that adds richness and depth to an already hearty Eurasian cold-weather meal. Derived from cayenne, the Holland chile, along with the hot paprika, provides a nice amount of heat.


  • 1 cup walnuts, lightly toasted
  • ½ cup extra-virgin olive oil
  • 6 clo


Place walnuts and half the oil in a food processor and purée until very smooth; set aside. Heat remaining oil in a 6-qt. saucepan over medium-high. Cook garlic, carrot, onion, chile, and leek, stirring occasionally, until golden, about 10 minutes. Add coriander and paprika and cook until fragrant, about 1 minute. Add beans and stock and bring to a boil. Reduce heat to medium and cook, partially