From The Georgian Feast (the substitutions are mine)
Serves 6 to 8
Ingredients
1/2 pound small kidney beans
3/4 teaspoon salt
1 small onion, peeled and finely chopped
2 sprigs cilantro
1 sprig parsley
1/2 cup walnuts
1 garlic clove, peeled (or a dash garlic powder)
1 small hot pepper (about 1 inch long)
1/4 teaspoon cinnamon
pinch ground cloves
1/2 teaspoon ground marigold (you can use turmeric)
1/2 to 3/4 cup pomegranate juice (you can use cranberry juice)
pomegranate seeds (you can use sesame seeds)
If you're using dried beans, soak the beans overnight in water
to cover. The next day, drain and rinse them. Place in a large pot and cover
with fresh water. Add 1/2 teaspoon of the salt. Bring the water to a boil
and simmer until the beans are tender, about 1 hour; drain. While the beans
are still warm, stir in the chopped onion. If you're using canned beans, drain
the cans, pour the beans in a large bowl, and stir in thr chopped onion.
Grind the cilantro and parsley together with the walnuts, garlic, and hot
pepper. Add to the beans.
In a small cup mix together the cinnamon, cloves, remaining 1/4 teaspoon salt,
and the marigold (or turmeric); stir into the bean mixture. Pour in enough
juice to moisten the beans and mix well.
Allow the beans to cool to room temperature, then serve liberally garnished
with seeds.
