Bean Phali with Nuts
A hearty Georgian appetizer made with red kidney beans, nuts, cilantro, and spices. It has a dense texture and bold flavor from garlic and coriander.
- Time
- 15 min
- Serving
- 427 kcal
- Ingredients
- ≈ $1.78
- Protein
- 18 g
Ingredients
- 1 Canned red beanspack 400 g ≈ $1.10 170 g
- 2 Walnutspack 150 g ≈ $4.00 35 g
- 3 Onions≈ $1.60 per kg 30 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Cilantropack 50 g ≈ $1.20 12 g
- 6 Ground coriander 2 g
- 7 Khmeli-suneli 1 g
- 8 Vinegar 9% 6 ml
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain and rinse the beans, then finely chop the onion3.
Pulse the nuts, garlic4, cilantro5, coriander, khmeli-suneli spice blend, vinegar, and salt into a coarse paste.
Add the beans and onion3, then pulse until finely textured but still chunky.
Taste for salt and acidity, adding 1–2 teaspoons of water if needed to bind.
Shape into small balls or a dense patty, then chill for 10 minutes before serving.
Tips
- Why it works
- Grind the nuts to a paste so they mix evenly with the beans and don't stay as dry lumps. If you don't grind them, the mixture will fall apart when you shape the balls.
- Substitutions
- Swap the walnuts for pine nuts or almonds, 35 g each. Replace the coriander with a mix of cumin and paprika, 1 tsp each, for a sharper flavor.
- Common mistakes
- If the balls crumble when shaping, the beans weren't mashed enough or there's too little vinegar. Add 1 tsp and mix.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 30 seconds with the plate covered. Don't freeze, the texture will spoil.
- Serve with
- Serve with thin cucumber slices and a lemon wedge on top. Goes well with cold borscht or as a snack with beer.
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