Red beans Recipe

Soak the red beans in cold water for 4 hours. Then wash, pour clean water, and cook until tender, 1.5–2 hours. Drain the beans on a strainer while reserving some of the bean stew. Finely chop the onion and 2 cloves of garlic and cook in a skillet over medium heat in vegetable oil for 10 minutes. Add the dried seasoning to the end. Remove from heat and let cool.

Put the walnuts in a meat grinder or blend them with the onions and garlic. Finely chop the coriander and chop it with the remaining garlic and salt to release the coriander juice. Mix the beans, the walnut mass with the onion and garlic and the resulting mixture, season with salt and pepper. If the beans came out too thick, add a few spoonfuls of the bean broth. Leave the red beans under the lid for 1 hour and serve.