This bean salad takes its original inspiration from the Georgian salad 'lobio,' but could be considered the yogic version for its use of ayurvedic spices and herbs. Also, we substitute out garlic and onion for other ingredients but don't sacrifice any of the dish's rich flavor or appeal. Try this version and let us know what you think!
Ingredients for the beans I cup red beans, soaked overnight 2 bay leaves 2 cardamon pods 2 prunes 1/4 teaspoon turmeric 1/2 teaspoon salt 5-8 cups water 1 teaspoon "хмели-сунели", if available (Hmeli Suneli is a dry spice mix - if unavailable add more fresh herbs of choice)
Cooking method for the beans Soak your beans overnight, drain. Put the beans and 5 cups water in a pot and bring to a boil. Add turmeric, salt, bay leaves, cardamom pods, prunes, let boil on a very low heat for 2 hours. Add more water as necessary so that the beans are always covered. After two hours, check on beans - they should be soft; if not, continue boiling another 30 minutes. Add хмели-сунели, stir. Remove cardamom pods and bay leaves. Your beans are ready!
Ingredients for the rest of the dish 2 medium sized carrots, shredded finely 2 peppers of choice, chopped finely 10 cherry tomatoes or 1 large tomato, chopped 1 tablespoon tomato paste 1 teaspoon fresh ginger, chopped finely Fresh herbs of choice: dill, mint, basil, cilantro 1 tablespoon olive oil Salt and red pepper to taste Lemon juice 1 tablespoon soy sauce or tamari
Further cooking method Add the oil to a large pot and wait until it heats. Then add the ginger, carrots and peppers, stir 1 minute. Add tomato paste, stir, sauté another 1-2 minutes. Add fresh chopped tomatoes, sauté another 2-3 minutes. Now, add the bean mixture (with liquid) to this pot. Stir all of the ingredients together. Add a squeeze of lemon juice. soy sauce, and salt and pepper to taste. Cook until most of the liquid evaporates. Finally, add your fresh herbs and stir in. Optionally you can look for and remove the prune pits before serving to guests.
Serving suggestions This salad can be served hot or cold. If served hot, we paired it with wild rice to make a complete and satisfying lunch. Served cold, it can be an accessory to a main dish or even spread on black bread for breakfast or a snack.