Serves 4 People
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
1 lb Red kidney beans, dried
2 Onions, chopped
3 Tbsp Cooking oil
½ bunch Cilantro, finely chopped
4 cloves Garlic
1 Tbsp Mustard seeds, ground
3 Bay leaves, ground
1 cup Walnut halves, finely ground
1 Tbsp Pomegranate molasses
1 tsp Black pepper, ground
A few cilantro leaves
A few pomegranate seeds
Pour the red kidney beans in a large pot filled with 6 cups of water.
Add the bay leaves and salt.
Cook over medium heat until the beans are tender, at least 1 hour.
Meanwhile fry the onions in a pan with hot oil until translucent. Set aside.
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 cilantro, fenugreek, bay leaves, garlic, pepper, salt, as well as the walnuts, pomegranate molasses, fried onions and their cooking oil to the beans. Mash all the ingredients until everything is completely incorporated. Add the cup of reserved cooking liquid to the beans.
Transfer to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally.
Serve in clay pots with warm cornbread. Garnish with fresh cilantro leaves and pomegranate seeds.